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cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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Raspberry liqueur and vanilla tweak a summer party staple.
Ingredients: vodka, chambord, vanilla bean
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
cooking.nytimes.com
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread
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Stock your freezer with these healthy single-serving dinners (or hearty lunches). These vegetarian burritos reheat well in the microwave, making them A-OK for a workplace kitchenette.
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A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!
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Get lucky: Make this sweet-and-salty snack for St. Paddy's Day.
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Green tea powder, also known as matcha, is added to cake batter creating a lovely green tea cake that is naturally bright green!
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Get Green Chile Cheeseburgers Recipe from Food Network