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Jalapeno coleslaw made with homemade mayonnaise-based dressing adds a little kick to sandwiches or barbeque.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
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Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
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This meat loaf is packed with bell pepper and onion, as well as a Cheddar cheese and tomato sauce filling.
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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
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I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Get Yellowtail Sashimi with Diced Chiles Recipe from Food Network
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This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...
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Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Get Pepita Bars Recipe from Food Network