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Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise.
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A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
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Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream
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For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
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This rolled-and-cut variation on golden biscuits calls for buttermilk.
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Get Spicy Collard Greens Recipe from Food Network
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A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
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Applesauce and coconut oil create a light, moist crumb that mimics the buttery texture in good Bundt® cake--no one will know it is vegan.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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This homemade salad dressing is so quick, easy, and versatile, you may never purchase bottled dressing again.
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A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains