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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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This beer cocktail recipe is a mixture of pineapple juice, Yellow Chartreuse, and amber ale.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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This is the vegetarian lasagna you've been searching for.
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious Vietnamese grilled eggplant salad recipe.
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Bay scallops are blanched then mixed with fresh lime, roasted chile peppers, and pico de gallo in this delicious, crowd-pleasing ceviche.
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
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Harissa is a popular spicy condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and is widely in Tunisian cuisine.
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Frozen lima beans, corn, and green chile peppers cook up quickly for an easy and tasty side dish.