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An easy vegan recipe for Indian chickpea curry with spinach. You will need onion, ginger, tomatoes, cilantro, cumin, coriander, and paprika.
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Get Chinese Spareribs #5 with Teriyaki Glaze Recipe from Food Network
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Tubular mostaccioli is an excellent pasta to use in pasta salads. This salad combines pasta combines pasta with a tangy dressing, onion, cucumber, and pimentos.
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This pernil asado recipe is a Puerto Rican dish of marinated pork wrapped in a banana leaf and slow-roasted.
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This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.
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In a recent interview, Cyril Neville of the famous Neville Brothers spoke of his relocation to Texas from his beloved New Orleans. He called his new music "chumbo...
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These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. Serve over jasmine rice or rice noodles.
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Chicken thighs, crushed pineapple, cider vinegar, soy sauce, and spices are cooked in the pressure cooker for delicious teriyaki chicken in less than an hour!
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Get Mom's Surf and Turf Recipe from Food Network
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Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
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This white bean dish isn’t shy when it comes to garlic It’s used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized
cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.