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When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish.
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You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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Made with hard-boiled eggs, mayonnaise, ketchup, Worcestershire sauce, and sweet pickle relish, this Thousand Island dressing is perfect on salads or as a dip.
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Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.
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Try this chicken salad when you want a cool summer meal that packs some sambal heat along with cucumbers and chopped peanuts.
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This is a fast recipe for chili, mixing ground beef with canned beans, diced tomatoes, tomato sauce, and chili seasoning mix.
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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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Get Abalone Attack (Abalone Poke) Recipe from Food Network
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This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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Get Broccoli with Garlic and Soy Sauce Recipe from Food Network