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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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These quick and easy baked cream cheese wontons are a great appetizer or anytime snack.
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Brownie batter and cheesecake batter are the perfect duo in this clever brownie-cheesecake cupcake recipe.
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Butter beans mashed and combined with onion, jalapeno pepper, cracker crumbs, egg, and cheese, then shaped and fried into vegetarian burgers. You can substitute bell pepper for the jalapenos for a milder taste.
www.delish.com
Here's a quick key lime tip: If you don't live in paradise, key limes might be a little hard to find at the store. That's OK! I use store-bought key lime juice all the time. I usually find it in the juice aisle and it tastes just like the real thing.
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Great on a cold day or at a Christmas party, this recipe for tasty, spiced apple cider is appropriate for both kids and adults.
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This quick-and-easy teriyaki sauce comes together fast to to deliver sweet, tangy flavor that takes your chicken and rice to the next level!
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Cherry-flavored gelatin is mixed with creme de cacao, vodka, and white rum then chilled to create these Black Forest cake gelatin shots.
www.simplyrecipes.com
Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).