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A savory matzo farfel casserole is packed with onions and mushrooms and seasoned with rosemary and garlic for a traditional Passover favorite with a new twist. You'll want to make it all year to serve alongside any meat dish.
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This recipe delivers a hearty and creamy soup packed with crawfish tails and corn well-seasoned with the flavors of Creole cuisine.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, corn, butter, garlic, parsley
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The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...
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When you want to zest it up, Sriracha is always the answer.
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Get Pesto Potato Salad Recipe from Food Network
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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A perfect, snappy bite of sausage stuffed into a pickled pepper will give your taste buds an explosion of flavor. These are such easy appetizers to make.
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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No ice cream machine is required for this tart, frozen treat with a hint of honey. This recipe is versatile, as the finished product can be either an icy granita or a smooth sorbet.