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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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Your typical takeout order has nothing on this homemade version.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.
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A fun twist on the original, this brittle tastes like a cross between hot cinnamon candies and traditional peanut brittle.
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These shrimp-stuffed mushrooms are made ahead of time, chilled, then baked just before serving.
www.simplyrecipes.com
Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.
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Oyster crackers coated in ranch dressing mix and herbs are perfect for topping salads!
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Barbecue sauce fires up the beefy flavor for these large and in-charge burgers.
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Brown sugar, paprika, garlic powder, onion powder, and cayenne pepper come together in this Memphis dry rub with a kick.
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Working a little of this paste into ground meat, steaks or chops adds incredible flavor.
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Classic restaurant flavors in a recipe that's super-easy to make at home.