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Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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Simple deviled eggs with curry flavoring and sweet pickle relish get a cheerful yellow color from the curry.
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Beef patties filled with mint, cilantro, egg, and South Asian spices are shallow fried to make beautifully charred Pakistani chapli kebabs.
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Tastes like classic hummus, but made with quick-cooking red lentils.
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The best part of any appetizer platter becomes the best dinner ever.
cooking.nytimes.com
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
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This tsoureki recipe, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter.
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Get Creole Tomatoes Recipe from Food Network