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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
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A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
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A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice.
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Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic.
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This caponata recipe, a mix of eggplant, raisins, capers, and onion, is a sweet and savory topping for grilled garlic bread.
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This roasted butternut squash panzanella recipe has toasted bread, walnuts, and dried cranberries tossed in a garlic-and-shallot balsamic vinaigrette.
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This aloo gobi recipe has cauliflower and potatoes cooked in a sauce flavored with ginger, garlic, mustard seeds, and Indian spices.
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No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
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These veggie burgers get their texture from black beans and quinoa, and their flavor from hoisin sauce, sesame oil, and garlic.