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Tarragon vinegar, green onions, fresh parsley, and anchovies flavor this creamy dressing.
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Shiitakes lend a rich texture to this dish. Angel hair pasta is tossed with shiitakes cooked with garlic, shallots, artichoke hearts, capers and white wine.
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Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wheat bran adds texture to these gingery cookies.
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Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
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Stir some ketchup, tamari sauce, dry mustard, and white pepper together for a quick fix when you have no barbeque sauce.