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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Lentils and rice are seasoned with cumin seeds and curry leaves in this Indian dish called ven pongal, a quick and easy savory breakfast.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Simple truffles aren't rolled and dipped; they're just cut into small square shapes and tossed in cocoa powder. A hint of warmth from chipotle pepper adds complexity to the flavor.
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.
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Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.
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Shoyu chicken drumsticks is a very Hawaiian dish that is very easy to make in the Instant Pot(R). Make sure you serve it with rice as the sauce tastes fantastic over it.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Get Chili Chicken with Hominy Hash Recipe from Food Network