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Rich, cheesy topping goes perfectly with mild flavored halibut.
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Replace meat with seitan, a wheat gluten-based meat alternative, to make vegetarian-friendly fajitas. Serve with taco sauce, sour cream, and guacamole.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
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You'll love these creamy smoked salmon treats.
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This decadent spread is perfect on toast, scones, muffins, or tea cakes. Try it on toasted pumpkin bread or pumpkin-millet muffins.
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Thinly-sliced pieces of steak are marinated in a savory-sweet mix of rice vinegar and soy, and rolled around pieces of green onion. Broiled on bamboo skewers, they make a tasty little appetizer bite.
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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad!
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.