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You bet it's better on bread!
cooking.nytimes.com
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill It is simple to prepare and can be a delicious end to a long day Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Quick, delicious grilled shrimp in a garlicky olive oil-butter sauce.
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Baked Asparagus with olive oil and parmesan cheese. Easy and elegant!
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Get Grilled Shiitake and Tofu Banh Mi Recipe from Food Network
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
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Get Yankee Okra Recipe from Food Network
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Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.