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This simple to make lentil stew will win a place on your dinner table with its creative array of spices.
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This tahini-free version of hummus uses canned black beans in addition to garbanzo beans. Serve with pita bread and your choice of fresh veggies.
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I love to read Rex Stout's mysteries featuring the gourmet detective Nero Wolf. One of the recipes mentioned in his books gave me the idea for this delicious...
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Curried butternut squash with a dollop of lime cream is a nice way to keep warm on those cold autumn nights.
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This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
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The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.
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This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving.
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This paleo chicken is simmered in a slow cooker for 8 hours with sweet potatoes and applesauce and can be served with cauliflower rice.
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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Celebrate the peach harvest with this smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer.
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Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It's gentle heat and exotic, aromatic flavour make it perfect for a...
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Chicken breasts are brushed with an Asian-inspired peanut based sauce while cooking on the grill.