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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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Frozen margaritas with avocado. Very sweet and smooth.
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This American take on a Vietnamese classic pairs watermelon pickles, which are popular in the South, with beef tenderloin and a sesame mayonnaise. The pickles are gingery, sweet and spicy - the perfect counterpart to mildly flavored meat.
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Corned beef hash cakes are topped with baby arugula, a poached egg, and a drizzle of hollandaise sauce and balsamic glaze.
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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
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The crispy skin locks in the seasonings and the juices.
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Broccoli lasagna with ricotta and mozzarella in a white sauce.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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A simple fall salad recipe from Thomas Keller with citrus segments, pomegranate seeds, and an easy vinaigrette.