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Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally...
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network
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Get Red Chile-Glazed Meatloaf Recipe from Food Network
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Get Churros with Spiced Sugar and Chocolate Dipping Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
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Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. Chowhound's recipe includes a how-to video, step-by-step...
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Bacon adds a little saltiness to this broccoli salad recipe made with sunflower seeds, red onion, and raisins.
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It is easy to love this popular combination. Light, healthful, and delicious, it is best prepared when strawberries are at their early-summer peak.
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This is a great salad to pack for lunch at work, or to take to family gatherings. Broccoli, feta cheese, and other goodies are tossed with a homemade dressing made with low fat yogurt and mayonnaise, and seasoned with lemon juice and salt and pepper.
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This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!