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cooking.nytimes.com
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
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Fire up the grill for this Indonesian-inspired chicken satay: skewers of perfectly cooked chicken are served with a fresh and flavorful peanut sauce for dipping.
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Get Mummy Boome's Traditional Shepherds Pie Recipe from Food Network
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this burger recipe includes a riff on the popular Thousand Island dressing.
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These spicy bacon cheeseburgers are loaded with toppings, and will be sure to satisfy even the most serious of burger-lovers at your next barbecue.
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This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
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Get Chili Bean-and-Bulgur Cakes Recipe from Food Network
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Get Stuffed Baby Eggplants Recipe from Food Network
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Get Spaghetti Squash Cincinnati Chili Recipe from Food Network
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Get Spicy Pumpkin and Collards Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cauliflower and Bean Chili Recipe from Food Network