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In this Brazilian recipe, brown rice is topped with black beans, tomatoes, sausage, and served alongside sweet and sticky baked bananas.
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I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get All The Way Slugburger Recipe from Food Network
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Get Peanut Soba Noodle Salad Recipe from Food Network
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Ripe pears are baked into a rich custard with hints of lemon and cardamom in this classic French dessert sure to impress dinner guests.
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Get Chile con Queso Recipe from Food Network
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Get Orange, Aperol and Rosemary Sangria Recipe from Food Network
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Get Mashed Maple Bourbon Sweet Potatoes Recipe from Food Network
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This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!