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Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Ingredients: potatoes, cod, butter, onion, parsley, egg, oil
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Cool yogurt and cucumbers combine in this tangy Greek tzatziki recipe.
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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi's cookbook "Plenty," can be filled with almost anything.
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Fresh okra, Yukon Gold potatoes, and sweet onions are coated with corn meal and fried until golden brown.
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To make fries crisp on the outside with a fluffy interior, cook them at a lower oil temperature, let them cool, then fry at a higher temperature until golden brown.
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Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.
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Follow this authentic Italian recipe, and you'll have a bowl of creamy pasta with guanciale or pancetta ready in 30 minutes.
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This condiment from Provence is a rich, briny paste of olives, capers, anchovies, and garlic.
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In case you haven’t noticed, it’s zucchini season. It’s everywhere, it’s cheap and it’s plentiful. My garden is overrun with zucchini, what about you? Here’s...
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Crispy fried okra fritters made with instant grits, tomatoes, and onions.
Ingredients: okra, tomato, onion, instant grits, eggs, oil
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Jackfruit is a great vegan meat alternative that's growing in popularity; try it as a replacement for chicken, beef, or pork in these tacos.
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This lemony salad is so quick to make. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find. The salad can be garnished with pistachios, which add a little sweetness, or Italian pine nuts.