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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.
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This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
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Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
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This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce.
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Skip the preserves and use fresh strawberries to create Chef John's lighter, wholesome baked oatmeal bars.
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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
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In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice, and an anchovy to make a terrific Caesar-style dressing.
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This strawberry rhubarb pie bakes for an hour and uses strawberries, rhubarb and cinnamon for a winning combo.
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Country-fried cube steaks dredged in a spicy flour coating are pan-fried, then gently simmered in rich onion gravy until tender.
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This Thai-style beef-and-broccoli noodle dish is seasoned with a mixture of soy sauce, fish sauce, and oyster sauce.
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Chef John's ultimate berry crumble delivers the perfect balance of berry to crumble, sweet to tart, and tender to crisp, making it the ideal summer dessert crowd-pleaser.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.