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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This Honey Chili Chicken from Indian restaurant Old Monk is everything you want: easy, quick, and delicious. Honey, garlic, ginger, and chilies make it spicy...
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Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.
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Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches.
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Coconut milk smoothes out this spicy curry. Add your favorite vegetables and rice for a superb, complete dinner.
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Get Hail Caesar Salad Recipe from Food Network
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Shrimp, white beans, red onion, and fresh tomatoes are tossed in an Italian vinaigrette and served over salad greens for a simple and tasty option for lunch or dinner.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Get Red, White and Blue Meringues Recipe from Food Network
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Blueberry oatmeal muffins flecked with chia seeds are perfect for lunch boxes or served at a weekend brunch.
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This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
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Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly.