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Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Get Make-Ahead Green Bean Casserole Recipe from Food Network
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This easy-to-make variation of the beloved green bean casserole includes corn, sour cream, and cheese, and has a buttered cracker topping.
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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This quick green bean and corn casserole will delight potluck guests with its buttery cracker crust over a layer of creamy mixed vegetables.
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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Dill pickle juice gives this tartar sauce a tangy flavor.
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.