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Instant onion soup mix and dried apricots simplify preparation of this hearty braised beef dish. It requires long, slow cooking, but could be prepared in advance, refrigerated, and reheated.
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This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!
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Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.
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Freshly grated horseradish root spices up beautifully grilled yellowfin tuna steaks in this fabulous recipe.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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Chicken is stewed with turmeric, shiitake mushrooms, garlic, onion, and brown rice in this one-pot weeknight meal you can make in 30 minutes.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.