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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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Pepitas (pumpkin seeds) give this salad a nutty, chewy crunch, and the light, bright-tasting dressing accents the hearty veggie mix.
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Cornish game hens are coated in an olive oil-based spice mixture, creating a flavorful main coarse for a weeknight or special occasion.
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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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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Get Beef and Guinness Short Ribs Recipe from Food Network
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Get Rainbow Bell Pepper Couscous Recipe from Food Network
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A tangy dressing with a pleasant bitterness from celery seeds.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.