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A citrus collard greens recipe
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Submarine sandwiches with shredded pork sirloin, provolone cheese and fresh herbs are baked until hot and cheese is melted. Great recipe for the slow cooker!
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A tangerine margarita is simple to make and puts a twist on the traditional margarita cocktail. You'll need tequila, tangerine juice, and orange liqueur.
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A yummy Lebanese way of serving potatoes. These go great with chicken or meat.
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A simple salad dressing recipe made with lemon juice, lemon zest, olive oil, garlic, and anchovies.
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Take out the butter and depend on the richness of chicken stock to give full flavor to the savory garlic sauce that coats tender shrimp and hot cooked spaghetti in this quick-cooking dish.
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Eggplant and pasta are simmered in a simple tomato sauce in this quick and easy pasta dish perfect for weeknight meals.
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Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.
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Instead of heavy cream, this dish calls for low-fat yogurt, which is packed with protein and calcium.