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cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy and tasty side dish or appetizer, shrimp rangoon are fried pockets of shrimp and cream cheese seasoned simply with garlic and onions.
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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A warm and spicy black bean soup.
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This cool Greek cucumber and dill dip only gets better with time!
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Perfect with any meal, this spinach salad is a blend of sweet persimmon, tart pomegranate seeds, creamy goat cheese, and crunchy sliced almonds.
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Truffle oil and Parmesan cheese are the key components in these truffle fries that are simply heavenly and will quickly become your favorite!
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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Pork stew meat is simmered in a tomatillo sauce with garlic, serrano, and chile de arbol peppers for a spicy, saucy meat stew that's great for piling into warm tortillas.
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I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Get Orecchiette with Broccoli Rabe and Sausage Recipe from Food Network