Search Results (18,719 found)
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This gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking.
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Red grapes are the surprise ingredient in a sweet, tangy, and colorful coleslaw made with broccoli, spinach, and red onion.
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.
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Thinly sliced onions are slowly caramelized and simmered with chicken broth and red wine in this delicious onion gravy. Serve it with your favorite bangers and mash recipe.
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This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.
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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
cooking.nytimes.com
This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe from Plated for seared skate wings with papas bravas and paprika aioli.
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Smoked fishalready cooked and intensely flavorfulis an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
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Spicy and sweet, this sensational stir fry marries marinated pork strips with a colorful medley of sweet peppers.