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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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Brussels sprouts and cipollini onions are roasted to perfection in this simple recipe.
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
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Homemade chicken broth is easy to prepare and will enhance any soup recipe. Use immediately or freeze for later.
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This quick and easy sloppy joe recipe sneaks lentils into a mix of ground beef, onion, ketchup, and barbeque sauce that kids will love.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
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A simple and traditional coleslaw made with precut cabbage, mayonnaise, and apple cider vinegar.
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.