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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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A rich soup with a gloriously distinct flavor, this is a meal in itself. The cilantro cream is a lovely touch.
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Crackers, deli turkey, and cheese are packed and ready to be assembled during lunch.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.
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An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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This is a very easy and delicious chicken recipe uses cream of mushroom soup and half-and-half cream to make a sauce.
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!
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Get Spicy Red Curry Chicken and Rice Recipe from Food Network
cooking.nytimes.com
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything Here I cook it with a yogurt sauce that contains just chopped cucumber and spices If you use farmed salmon and a nonstick skillet, you won't even need to add any fat