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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Lime zest tames the bitterness of stout in this great beef marinade.
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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.
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A classic cheesy potato pancake recipe. You'll need russet potatoes, canola oil, onion, paprika, onion powder, garlic powder, cheddar cheese, and green onions.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.
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This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
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A fast pasta dish flavored with white wine, garlic, and lemon.
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.