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This creamy cauliflower soup gets a double shot of robust flavor from roasting the cauliflower and a mixture of curry powder, cayenne pepper, and turmeric.
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!
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Chocolate cookies are loaded down with chocolate chips and peanut butter candies for a chocolatey-peanutty combination that can't be beat.
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
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This is a good wholesome cake, especially for the fall.
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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This Malaysian inspired mango dish always has people wanting more.
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This delicious soup takes about 20 minutes to cook, is cheap to make and healthy. Combining the nuttiness of the oatmeal with the onion flavour, this soup provides...
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Get Taco Dip Recipe from Food Network
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Want an irresistible bite? Try Emeril Lagasse's fresh twist on New Orleans' favorite sandwich: the po'boy.