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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a Southeast Asian treat, try these grilled pork skewers, marinated in a spicy ginger-peanut sauce.
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Chicken, pineapple, and soy sauce combine to make this simple Filipino teriyaki dish.
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A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
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Lentil and bulgur salad with plenty of veggies is a quick and easy main dish for lunch or dinner.
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Waiting for summer for BBQ chicken was not going to happen.
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A savory, moist homestyle meatloaf that includes cornbread crumbs, corn, jalapenos, pepperjack cheese, onion, garlic, and more. This is a mild, yummy version that nicely balances the ingredients -- you can easily fire it up and customize the amounts and ingredients to suit your taste.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.