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This delightful recipe for cubes of paneer in a tomato-cream sauce is sure to be a nice treat.
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Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
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This one-pot wonder combines chicken, chayote squash, bok choy, and spinach in a savory broth.
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Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
cooking.nytimes.com
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening You can use different types of flour if you want to experiment with whole wheat or buckwheat And you can also add fruit to the mixture
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Modified by the Filipinos from Central to South American influences, this fragrant soup is made with ground beef, onions, tomatoes, potatoes, and lots of garlic. Serve as a stew or generously over rice.
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The technique for making fried rice is adapted with non-traditional ingredients such as smoked salmon, peas, green and yellow onions in this easy, main dish recipe.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Opo squash, also known as cucuzza or calabash, is simmered with ground pork for a delightful summer soup the whole family will love.