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Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
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Short-grain brown rice stands in for the usual arborio in this hearty vegetarian risotto, which is worth the wait! Feel free to adapt the recipe according to whatever seasonal produce is available to you.
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This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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Get Loin of Pork with Bay Leaves Recipe from Food Network
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Love smoked foods? Love asparagus? This mild but flavorful asparagus and garlic dish made originally in an iron skillet on the top of the smoker is the perfect side to any smoked meat. If you like asparagus, you will love this! So far, everyone has enjoyed it. I hope you do, too.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Get Grilled Spicy Sausages with Onion Marmalade Recipe from Food Network
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This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
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Get Ahi Tartare Recipe from Food Network
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A classic apple butter recipe.