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A recipe for seared and roasted chicken breast
Ingredients: bone, spice mix, olive oil
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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Serve this hot pumpkin spice syrup over pumpkin pancakes or your favorite flapjacks.
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In case you haven’t noticed, it’s zucchini season. It’s everywhere, it’s cheap and it’s plentiful. My garden is overrun with zucchini, what about you? Here’s...
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An easy, healthy halibut dinner for two, on a salad of mixed greens with avocado and orange.
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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Traditional Lebanese bread with a healthy dose of za'atar is a crisp, flaky cracker to be served alongside main and side dishes.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This non-alcoholic mojito smoothie will change your mind about green smoothies forever! Made with coconut water, kale, pineapple, mint, and lime.