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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
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The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce.
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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.
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Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Make meal prep extra convenient with these breakfast burritos made of cheesy hash browns, ham, and eggs packed together neatly in a tortilla.