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Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
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This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
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Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
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This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
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Get Spanish Stuffed Bell Peppers Recipe from Food Network
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Canned tuna is given a fresh lift with chopped apple, sweet pickle relish, and dill in this tuna salad recipe.
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Turkey sausage and farro make a delicious one-dish meal your whole family with enjoy.
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These Indian Spiced Sautéed Mushrooms and Green Onions are earthy, hearty, spicy, and fragrant with toasted cumin and fresh ginger, and they come together in...
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Inspired by a holiday sauerbraten feast, this meatball version is adapted for more convenient weeknight cooking.