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Breathe new life into your summer picnic or backyard barbecue with this simple salad of fresh tomatoes and sweet corn.
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This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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This potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough for 30 to 40 people (but the recipe also includes directions for a smaller batch)!
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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Several types of berries, toasted nuts, and a mango dressing are lovely and delicious with mixed greens.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.