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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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A substantial pasta sauce of tomatoes with chile peppers, shredded chicken and processed cheese.
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Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Save a few bucks by making your own dry rub for pork from items you likely already have in your spice cabinet plus ground dried chipotle pepper.
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Get Roasted Acorn Squash Agrodolce Recipe from Food Network
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
cooking.nytimes.com
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck The change has caused a subtle shift in the conversations about the approaching holidays The traditional complaints -- "Aaugh
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Get Green Bean Casserole Recipe from Food Network