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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade mayonnaise spiked with anisey tarragon.
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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Wasabi and jalapeno are blended into a creamy sauce. Use it for dipping raw vegetables, fried calamari, fish cakes, or anything you like!
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A classic pickled beets recipe, served with fresh dill and crème fraîche.
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Get Copycat Kung Pao Spaghetti Recipe from Food Network
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Get Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde Recipe from Food Network
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Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel) Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached
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This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.