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This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive...
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Panko-Crusted Halibut with Swiss Chard Recipe from Food Network
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Get Fettuccini with King Oyster Mushrooms Recipe from Food Network
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Ground beef, ground pork, and the secret ingredient of lard come together in this recipe for the best burgers yet.
Ingredients: beef, pork, lard, shallots, cloves
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Melted marshmallows are sandwiched between a layer of brownies and chocolate-peanut butter crispy rice cereal in this decadent dessert.
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This cookie in a jar mix has a little bit of everything in it. A great gift idea!
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Savoury-salty-sweet bacon shortbread squares with hints of chive and maple are delicious served alone as an appetizer or added to a cheese plate.
cooking.nytimes.com
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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An easy Thai chicken larb recipe with Sriracha, lime, and green beans from Jon Shook and Vinny Dotolo for Plated.
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This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.