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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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A wonderful recipe for baked chicken breasts in a creamy, Asiago cheese sauce finished off with black pepper, balsamic vinegar, and additional Asiago cheese.
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For a simply delicious meal, rub a tenderloin with pepper, salt, and garlic powder and then grill. Brush with your favorite barbeque sauce.
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Get Spice-Rubbed Pork Chops with Sorghum BBQ Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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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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A great soup for casual entertaining.
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Tender, chocolatey chocolate banana bread! Double chocolate with cocoa and chocolate chips.
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If you think tofu is bland, think again. The kicky marinade in this recipe packs a wallop of flavor.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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Lambic and dried cherries are high notes in this deconstruction of the classic German dessert.