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Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.
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This simple, healthy variation on the French classic soupe au pistou trades summer produce for winter cellar staples like parsnips, turnips, and celery root.
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Get Barbecued Chinese Chicken Lettuce Wraps Recipe from Food Network
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This Prosciutto-Wrapped Macaroni and Cheese Cup recipe is baked inside individual crispy prosciutto cups for the perfect party snack.
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Chef John's recipe for truffled cauliflower gratin gets its rich truffle flavor from truffled pecorino cheese.
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Cap'n Crunch Pancakes use one breakfast food to make another: crushed cereal is turned into fluffy pancakes with a malted milk glaze. Oh, and there's a full can...
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This ice cream recipe has all of the marshmallow, chocolate, and graham cracker flavors of traditional s'mores.
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Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.
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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
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Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
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Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
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Golden basmati rice studded with dried apricots and slivered almonds gets an exotic flavor from saffron and rose water in this company-worthy pilaf.