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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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Dill pickles are the secret ingredient in this deliciously different meatloaf.
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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.
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This is a slow-cooker recipe for meatballs made of ground beef combined with onion and egg. They are simmered for 4 to 5 hours with chili sauce, grape jelly, and lemon juice.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
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A healthy grilled vegetable pasta salad recipe.
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Pasta tossed with lemon-vodka-cream sauce and topped with scallops.
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Start your day off right!
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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Swap watermelon for tomatoes in this fresh watermelon salsa made with habanero peppers, parsley, and avocado.