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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.
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This classic creamy coleslaw is loaded with cabbage, kohlrabi, celery, carrots, and onion!
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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
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Get Salsa Ranchera Recipe from Food Network
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
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This low-carb chicken casserole has a base of riced cauliflower blanketed with broccoli, chicken, Alfredo-garlic sauce, and Cheddar cheese.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.