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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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Coconut milk and pumpkin puree are the heart of this soup recipe.
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Get Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing Recipe from Food Network
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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice.
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Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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Get CALIFORNIA STEAKHOUSE BURGER (Sponsored) Recipe from Food Network
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
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Get Black Bean Burgers Recipe from Food Network
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.