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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cherry Tomato Red Clam Sauce with Linguini Recipe from Food Network
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Provolone cheese, pepperoni, and broccoli rabe blend into a delightful filling for a traditional Italian grinder.
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Get Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto Recipe from Food Network
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The combination of toppings gives this toast upper-crust status.
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An adaptation of the classic mix of herbs and spices.
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This quick and easy recipe has littleneck clams stir-fried in a mixture of Chinese bean sauce, soy sauce, clam juice, garlic, and ginger.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili.
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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For a quick snack with a kick, try this easy recipe for Szechuan-inspired edamame coated with a spicy soy sauce and served warm.