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cooking.nytimes.com
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
www.allrecipes.com
Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
www.allrecipes.com
Make a small batch of fresh, tasty wheat tortillas with this easy-to-follow recipe.
www.allrecipes.com
Use as you would a baking mix. The possibilities are endless!
www.allrecipes.com
This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
www.delish.com
Cookies aren't exactly health food. But these great-tasting cookies don't have any extra sugar. So enjoy them anytime!
www.chowhound.com
This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.