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This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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Get Mango/Green Onion Salsa Cruda Recipe from Food Network
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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Get Spice Rubbed Smoked Ribs with Maple-Horseradish Baste Recipe from Food Network