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This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal.
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Fun and frilly lasagne noodles support meaty layers of tomato sauce alternated with creamy, cheesy ricotta, egg and mozzarella. Bake until bubbly for an easy, satisfying casserole.
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The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
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This rice dish, prepared the traditional Puerto Rican way with pigeon peas and ham, is better known as arroz con gandules on the island.
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Turkey and tofu are baked into a juicy loaf, and drizzled with a brown sugar and soy sauce glaze.
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Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers, and parsley.
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These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
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For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.
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A favorite old-fashioned ham spread is flavored with tomato and processed cheese. It gets a firm texture from a little bit of instant tapioca.
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Try this recipe for a quick version of homemade baked beans using canned Northern beans.
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Food & Wine's Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.