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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.
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These baked spinach and potato patties made with a flax egg are a great option the next time you're looking for a bite-sized vegan snack!
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Get Linguine with Asparagus Recipe from Food Network
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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
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Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.