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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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An easy pork cutlet recipe, with a rich red wine–shallot sauce an eye-catching rainbow Swiss chard side.
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Grill up a taste of summer with Chef John's recipe for grilled swordfish bruschetta with cherry tomatoes.
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Using a good-quality vodka and fresh lemon and lime juice along with some other special ingredients will make a terrific eye-opening batch of Bloody Marys for your next tailgate or football party.
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Get Baked Beans Recipe from Food Network
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A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.