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A gluten-free recipe for glazed pistachio-citrus bars, made with ground pistachios, rice flour, and tapioca starch.
cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.
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A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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The trimmings for this turkey burger were inspired by Thanksgiving stuffing: leeks, celery, and sage, plus a spoonful of cranberry sauce for a dash of brightness and acidity.
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Make luscious, creamy shrimp and grits for two with this quick Cajun-inspired recipe. It's perfect for a romantic breakfast.
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Get Rigatoni With Braised Giblet Sauce Recipe from Food Network
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Although my southern mom would be mortified at my twist on her southern-fried chicken, I came up with it because my husband won't eat chicken skin, but he loves...
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.