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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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Get Roasted Pork Rack with Zucchini Fritters Recipe from Food Network
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Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
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Get Blue Cheese Cole Slaw Recipe from Food Network
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Get Caribbean Chicken Recipe from Food Network
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Tired of the same old fried rice? Mix it up and make kimchi bokkeumbap, or kimchi fried rice, for dinner tonight!