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Skip ordering takeout and prepare this homemade shrimp fried rice easily in under 30 minutes in one pot, sure to please the whole family!
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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
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Deborah Madison owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet, and rich in flavor.
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This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.
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This vegan-friendly side dish combines farro with cauliflower, onion, celery, and carrots.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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Beef short ribs are marinated in a soy sauce-based marinade in this Hawaiian-inspired version of kalbi ribs.