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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: spinach, garlic, french, pepper
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
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This potato breakfast casserole is full of flavorful Cheddar cheese, bacon, onion, parsley, and bell pepper; eggs and cheese make it hearty.
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This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing.
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Cut-up chicken pieces simmered in tomato sauce with onion, green pepper, and mushrooms makes a great, simple Italian-inspired meal.
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In this hearty casserole, onion, celery, green pepper, corn and green beans are baked with cheese and cream of celery soup.
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This easy fried rice with fresh pineapple, peas, and red bell pepper comes together quickly and goes well with any protein.
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A crisp radicchio, apple, and squash tempura.