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A lemony pilaf is a perfect showcase for this delicate grain. For an even more flavorful pilaf, use vegetable stock in place of the water.
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Chicken thighs simmer with green peppers, onion, cubed potatoes, coconut milk, and curry sauce. So easy to make, yet so darn tasty.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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Delicious carrot soup with a hint of curry!
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Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
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Get Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing Recipe from Food Network
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.