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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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When you want to add some exotic heat to a dish.
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This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.
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This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
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Get Spicy Lemongrass Tofu Recipe from Food Network
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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.