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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Halibut and Chickpea Salad Recipe from Food Network
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Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
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Get Sunny's Simple Stuffing Recipe from Food Network
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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Ground turkey burgers with cilantro, ginger, and garlic are a quick and easy, Thai-inspired meal that the whole family will love.
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These chicken Kiev balls using ground chicken are crispy on the outside, tender on the inside, stuffed with herbed butter, and sure to be a hit on game day or any party.
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.