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A trademark of home-cooking in southern India, this luscious chicken dish is an authentic Hyderabadi-style biryani.
cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
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Pulled pork sandwiches are a favorite at UNC Tar Heels tailgating parties. Serve the sandwiches with slaw, hot sauce, baked beans, and potato salad.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
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Get Spicy Pumpkin and Collards Recipe from Food Network
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.
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A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.