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Chicken pasta dish with homemade cheese sauce flecked with lavender is a flowery twist on traditional cheesy chicken pasta.
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The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk and some of the still-hot pasta-cooking water, and its done.
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You will love this zesty Southwestern-style fish. If you have any leftovers, they make great fish tacos.
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This chocolate, coconut, and dulce de leche pie, inspired by the flavors of Girl Scout Samoas® cookies, is a rich and delectable dessert.
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This shrimp scampi is mmmmm good!
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Get Catfish Gumbo Recipe from Food Network
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.