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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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This unique take on a cornbread stuffing uses poppy seeds, bell peppers, and bacon for a visually-appealing side dish for your holiday meals. Add toasted pecans pieces, dried sweet cranberries, or golden raisins for a twist!
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This Chinese restaurant favorite is made with tender chunks of flank steak, onion, garlic, soy sauce, and hoisin sauce.
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Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.
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A pound of mushrooms never had it so good. These dandy marinated and cooked mushrooms make a perfect appetizer or topping for a grilled steak or burger. Toss with just-cooked pasta, or just eat right out of the pot.
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One of Mariano Guass favorite Cuban food memories is enjoying a platter of chicken in a sweet, tangy glaze with his family. After tasting the dish on their visit, his son David worked to re-create the flavors in this recipe. Slideshow: Great Cub
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This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
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Marinate boiled cheese tortellini in a delectable blend of red wine vinegar, olive oil and Dijon mustard seasoned with garlic, fresh basil, parsley and green onions. Chill thoroughly and serve as appetizers or toss with crunchy veggies in a salad.