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This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother’s house.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
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Ground beef, potatoes and special seasonings are sealed into a rich pastry and baked. This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. It is not exact, but we like this version better than the Loven Oven pies!
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This creamy soup with crab, potatoes, and asparagus comes together without a lot of fuss.
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This egg casserole studded with bell peppers, potatoes, and bacon is topped with melted Cheddar cheese for a hearty breakfast or brunch.
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Skip the grill and make succulent, smoky pulled chicken right in your Instant Pot(R). Serve on buns with barbeque sauce.
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Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade dressing creating a crowd-pleasing spinach salad.
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Seared scallops get a double helping of flavor here with a quick, balsamic-tomato pan sauce and a creamy, piquant avocado salsa.
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Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard.
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Get Gazpacho Recipe from Food Network
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This beautifully roasted pork loin is flavored with a special seasoning mix and served with delicious pan gravy.