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cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch.
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This Mediterranean rice pilaf is sweetened with pistachios and raisins; it's a great side with lamb, chicken kebabs, or other meat dishes.
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Spanish rice cooked with ground beef, spicy tomatoes, and tomato sauce make a hearty main course dish.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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An aromatic tarragon marinade really livens up already flavorful tuna steaks.
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Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
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The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce.
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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.