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The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, use...
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Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.
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Vegetarians rejoice! This thick, rich gumbo contains no meat or seafood, but is full of great flavor.
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This Thai-style chicken bowl has a layer of rice topped with sprouts, cashews, and chicken this is drizzled with a mango curry sauce for a one-dish meal for lunch or dinner.
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Everything you love in beef tacos, only without the tortillas.
cooking.nytimes.com
This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
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Get Waka Waka Salad Recipe from Food Network
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Hearty and spicy chili made in the slow cooker. Chili powder and cayenne pepper give it a kick, while plenty of ground beef and kidney beans make for a filling and satisfying meal.
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This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell!
cooking.nytimes.com
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.
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A meatless layered lasagna with carrots, broccoli, bell pepper and onion.