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This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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This recipe uses the same technique used to make duck confit.
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A raspberry and lime vinaigrette and fresh mint dress this slaw made with jicama, mango, carrot, and red bell pepper.
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Tangy roasted veggies and creamy goat cheese are an unbelievably delicious combination.
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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
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For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
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Get Kale and Quinoa Salad Recipe from Food Network
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Get Apple Pie Recipe from Food Network
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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Get Cabanal Breakfast Burrito Recipe from Food Network