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New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, prepares his version with a generous amount of pork, as well as eight different kinds of greens, including carrot tops.
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This beef stew is hearty, soothing, and packed with flavor. Adding caramelized kimchi as a condiment makes it even more delicious.
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This tabbouleh recipe, with bulgur, tomatoes, and parsley, is one of the most popular Mediterranean salads.
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This vegan recipe mixes tomatoes, corn, tomatillos, jicama, and chiles together, then tosses them with a creamy chipotle and avocado dressing.
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
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These skewers are quick and easy to make and taste terrific. With tender top sirloin, you don't need to marinate a long time to tenderize the meat, just long enough to impart the flavors of the citrus and garlic marinade. Serve over rice.
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Freshly grated horseradish root spices up beautifully grilled yellowfin tuna steaks in this fabulous recipe.
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This is a quick and easy way to enjoy stir-fried rice with pork and vegetables at home.
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Dark beer, dry mustard, and garlic flavor this braised corned beef with potatoes and cabbage.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.