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How is it that plain chicken and vegetables simmered together can taste so satisfying?
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This is a very light yet amazingly tasty coleslaw. Instead of usual mayo this version uses Greek yogurt and the taste doesn't suffer in the least. Very refreshing.
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This recipe is by Patricia Leigh Brown and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Red Thai curry paste gives this pureed carrot sauce spiciness and depth of flavor. The sweetness of the carrots along with a touch of brown sugar balances the heat but in no way erases it. Use less curry paste if you prefer.
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This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
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In Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
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Chicken noodle soup pretty much from scratch. This soup is delicious and very easy to make.
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Chicken and an abundance of vegetables are tossed with noodles and teriyaki sauce in this tasty fare.
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This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.
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