Search Results (18,430 found)
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A recipe for quinoa salad with Indian spices
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A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
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Miso, chard, and buckwheat noodles stand in for bouillon, peas, and pasta in this twist on classic chicken noodle soup. Leeks and scallions add cancer-fighting phytochemicals to the magnesium- and folate-rich brew.
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Get Chopped Cheeseburgers Recipe from Food Network
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Get Chili Beef Stir-Fry with Scallions and Snow Peas Recipe from Food Network
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In this French-German version of pizza, Chef John uses bacon, onion, and a creamy cheese mixture as toppings for these savory tarts.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.