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A vegetarian version of the Korean one-bowl meal of rice and vegetables topped with an egg is ready in less than an hour.
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
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A flavorful olive salad, packed with capers, basil, and artichokes, is the the secret to these grilled New Orleans-style muffuletta paninis.
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Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.
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Recipe for Quick Chicken Pho from Andrea Nguyen’s The Pho Cookbook
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Quick and easy! Shrimp marinated in a ginger sesame garlic soy sauce marinade, then quickly stir-fried.
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This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Tortilla Casserole Recipe from Food Network
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
cooking.nytimes.com
The combination of white rice and black beans is a Cuban staple Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí
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Get Day-After Turkey Soup Recipe from Food Network
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This Asian-style tuna salad features vegetables and dried cranberries in a mayonnaise-based dressing with Asian-style chile paste, soy sauce, and honey.