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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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Get Sauteed Vegetables Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨) are usually translated as sesame leaves.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
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Leftover corned beef brisket is a perfect addition to a spicy green chili and cheese quesadilla for two.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.