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Corned beef and potatoes are cooked in the slow cooker and then browned in the oven creating a caramelized corned beef to serve with cabbage on St. Patrick's Day.
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Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to traditional pizza dough.
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
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Deborah Madison owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet, and rich in flavor.
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This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.
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This vegan-friendly side dish combines farro with cauliflower, onion, celery, and carrots.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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Beef short ribs are marinated in a soy sauce-based marinade in this Hawaiian-inspired version of kalbi ribs.
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.