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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
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Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.
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Tarragon chicken salad with a hint of kelp in the yogurt-based dressing is the perfect dish to make for entertaining or barbeques.
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Rigatoni is tossed in a homemade tomato sauce with eggplant and fresh mozzarella for a quick weeknight eggplant pasta dish.
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This classic orange duck, or 'duck a l'Orange', is simple to make and simply delicious.
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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
www.chowhound.com
Homemade beef broth cooked with beets and cabbage.