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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.
cooking.nytimes.com
A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme.
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Get Rainbow Pizza Recipe from Food Network
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Brewed tea is a surprising addition to this terrific cranberry party punch with ginger ale, orange juice, pineapple juice, and orange sherbet.
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut
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This easy rice cooker Spanish rice recipe is a great side for Taco Tuesday or any time you want to feed a small crowd delicious spicy rice.