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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Chunks of golden brown, crispy catfish are seasoned with spicy brown mustard and thyme.
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Green salsa is the secret, spicy ingredient in this family pleasing meat loaf.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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With tarragon, chervil, and parsley, this bearnaise is very flavorful. Bearnaise is a creamy and elegant sauce that is wonderful with grilled steak, poached salmon, or roasted vegetables.
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Chef John's recipe for pan-fried butter beans is quick, easy, and a delicious side dish to any meal.
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
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This Vietnamese beef and green bean stir-fry is served over rice for a quick meal. Other vegetables, such as broccoli florets, could be substituted for the beans.
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Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.
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One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for a parmesan cheese souffle.