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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist...
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Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.
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This soba noodles recipe uses Swiss chard and miso to make a Japanese-inspired pesto.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau The marinade suits thighs with skin and bones, and does wonders for wings Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks
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Making your own sauce is easier than you think.
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A simplified cabbage roll recipe, made here with ground chicken, tastes great with less work.