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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
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Sweet and tangy mayonnaise makes a simple dressing for this broccoli salad with onion, raisins, and crispy bacon.
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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An adaptation of the classic mix of herbs and spices.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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A great meatloaf that is easy to prepare. It is very yummy. My husband asked me if I'd remember how to make it. I said no, so he made me write down how to make it so I wouldn't forget. My picky 4-year old likes it.