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This fish stew, called sinigang na isda, is a traditional Filipino dish made with red snapper, radish, and fish sauce simmered with miso.
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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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this sunday i walked past a stand at the farmers market with all different kinds of eggplant. i got excited and inspired to make something delicious and beautiful...
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Marcia Kiesel uses porcini mushrooms to make her chicken thigh sauté with roasted garlic cloves.
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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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Get Mussels with Israeli Couscous Recipe from Food Network
cooking.nytimes.com
For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
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Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.