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Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Get Mama's Cornmeal Hushpuppies Recipe from Food Network
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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
cooking.nytimes.com
Delicata is a light yellow squash with green stripes and a creamy, rich texture One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata
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Try this warm, thick, and comforting dish with split black lentils to warm yourself on a cold day.
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This spicy Peruvian-inspired green sauce made with ghost peppers, jalapeno peppers, sour cream, and cilantro is a quick and easy way to add some heat to any dish.