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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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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 drink is similar to a Cosmopolitan, but uses pomegranate juice.
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Crisply breaded catfish is roasted in the oven, and served with a chipotle cheese sauce. A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
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Strawberries, orange juice, strawberry yogurt, ice and one banana for a fruity-licious smoothie - a healthy way to cool off. Refreshing and cool.
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Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.
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Get Scorpion Bowl Recipe from Food Network
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This convenient recipe makes getting two meal on the table a snap.
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In her version of eggs Benedict, Tara Lazar, owner of Cheeky's restaurant in Palm Springs, swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.