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Slices of Chinese-style sausage and shiitake mushrooms are the star in this satisfying rice dish.
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Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."
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Bacon and crayfish join crab in this Cajun take on a restaurant favorite.
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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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Get Smoked Pork Chops With Corn and Okra Recipe from Food Network
cooking.nytimes.com
This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.
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Instead of whipped cream, Barry Maiden serves these not-too-sweet biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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Whole wheat flour and 2 full cups of blueberries give these hearty muffins their nutty, wholesome flavor. They take only 35 minutes from mixing ingredients to pulling from the oven.
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White chocolate chip pumpkin cupcakes made with white cake mix are quick and easy and will become a family favorite in the fall.