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A paleo version of Maryland crab cakes uses almond flour for the breading.
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Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.
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Here's our quicker version of the long-cooking Moroccan tagine. Here, as in the more traditinal method, moist chicken, plump dried fruit and aromatic spices meld together and form an enchanting sauce.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
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Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.
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This ground beef casserole is topped with prepared crescent roll dough and Cheddar cheese.
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Bloody Marys are perfect for that Sunday morning brunch. This can also be served as a virgin bloody Mary (minus the vodka).
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Using cauliflower instead of potatoes and less cheese and cream than usual, this lighter take on gratin is hearty and full of flavor.
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Impress your family on Christmas or your mom on Mother's day with this make-ahead wine and cheese strata bubbling with eggs, cheese, and a hint of wine.
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Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
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This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.