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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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A top round steak is seasoned with cracked pepper, seared in butter, then served with an exquisite brandy cream sauce.
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Green seedless grapes are cooked and thickened with cornstarch, poured into a graham cracker crust and topped with sour cream.
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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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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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This Asian-style coleslaw, made with cabbage, chow mein noodles, and toasted almonds, is tossed in a spicy peanut dressing.
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Apple pie without any apples? Sorcery.
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Enjoy creamy peanut noodles on the go with this quick Thai-inspired recipe for a backpacking or camping meal reconstituted with hot water.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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Savory puff pastries stuffed with a hearty nut-and-chickpea filling.
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Get Grilled Mongolian Veal Chops Recipe from Food Network