Search Results (3,364 found)
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Mexican-inspired ground beef and rice stuffing fills red or green bell peppers for a family-pleasing meal.
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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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Butter seasoned with lime juice, chili powder, and optional lime zest is the perfect accent for mellow, baked delicata squash.
www.delish.com
Recipe for Shredded Kale with Pecorino and Pancetta, as seen in the August 2008 issue of 'O, the Oprah Magazine.'
cooking.nytimes.com
This is inspired by a recipe in “Seductions of Rice,” by Naomi Duguid and Jeffrey Alford The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable I find any amount of fish sauce makes a dish hard to resist
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Cumin and lime juice add a real zing to these chips, and they're best when served warm.
www.chowhound.com
If you love Vietnamese phó – You will love Ka-Soy (Iu-Mien Noodle Soup)! Ka-Soy is an authentic Iu-Mienh soup dish with bursting flavors. It is delightful and...
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based...