Search Results (19,269 found)
www.allrecipes.com
This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.
www.allrecipes.com
This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter, chicken, and a few red pepper flakes for unexpected flavors and just the right amount of kick.
www.allrecipes.com
Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
www.allrecipes.com
An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
www.delish.com
Our favorite Southern sandwich filling gets the taco treatment.
www.allrecipes.com
Ahi tuna is smoked and served on homemade sopes with a charred tomatillo sauce and avocado pico de gallo in this twist on classic fish tacos.
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
www.allrecipes.com
Raspberry gelatin is combined with cherry pie filling and crushed pineapple; sliced bananas are added once the filling starts to set. This refreshing pie is then chilled until ready to serve. Makes two pies.
www.simplyrecipes.com
Caramel from scratch is easy! And apples dipped in delicious homemade caramel sauce are perfect for Halloween!
www.allrecipes.com
A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal.
www.allrecipes.com
Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
www.delish.com
Recipe for Poached Peaches and Raspberries in Sauternes, as seen in the June 2005 issue of 'O, The Oprah Magazine.'