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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.
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Chef John uses a yogurt-based marinade for these tasty, juicy, and tender grilled chicken thigh kebabs.
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Spicy paprika and peppers amp up these easy breakfast potatoes for a flavorful start to the morning.
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Skillet hash gets sweeter, thanks to Morningstar Farms® Maple Flavored Veggie Sausage Patties and dried cranberries.
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Tender chunks of chicken breast are stir-fried in a savory sesame seed salad dressing, then quickly cooked in an orange-flavored sauce with red bell peppers, zucchini, broccoli, and green onions.
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Flavorful vegetarian pot pie with a shiitake mushroom gravy and and herbed portabello mushroom filling.
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A riff on the traditional potato salad recipe made with sour cream, peas, bacon, and fresh mint.
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.