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Kale and quinoa salad with avocado, cucumber, and feta cheese is a colorful salad for lunch or as a side dish at dinner.
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A popular Jamaican appetizer made with dried salted cod (bacalau or bacalao). The cod should be soaked overnight before using. Serve the fritters with a spicy dipping sauce.
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This quick and easy apple crisp recipe makes enough for 1 and no cleanup; fresh apples, sprinkles of cinnamon, and a touch of sugar in a mug.
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Chef John's garlic naan are made with a simple dough enriched with yogurt and homemade garlic butter and cooked in a blazing hot cast iron skillet until nicely charred.
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This braised cabbage recipe incorporates the traditional flavors of caraway and vinegar with plenty of butter to make a versatile side dish.
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Hawaiian sweet bread is the base for this dressing which calls for cranberries and sunflower seeds along with the traditional chopped celery, onion and seasonings. This recipe will make enough to stuff a 12 to 15 pound turkey.
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Dill pickles are fermented in brine with fresh dill, garlic and peppercorns. This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
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Pesto-coated chicken tenders are baked atop rice and blanketed in Parmesan and Alfredo sauce in this quick and easy casserole recipe.
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Chocolate cupcakes are topped with ice cream and fudge frosting to make individual ice cream cakes. Try it with your favorite flavor of cake, ice cream, or frosting. The combinations are endless!
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
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This roast chicken recipe leaves you with crispy skin, a savory sauce and caramelized squash. In other words-delicious.
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Peach curd uses similar ingredients to lemon curd with the addition of rose water for a delightful topping for scones or toast.