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Homemade taro root chips are a quick and easy snack or accompaniment to your favorite sandwich instead of fries.
Homemade taro root chips are a quick and easy snack or accompaniment to your favorite sandwich instead of fries.
cooking.nytimes.com
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
Ingredients:
barley, parsley leaves, dill, celery, sumac, hazelnuts, lemon juice, olive oil, hazelnut oil
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 60 to 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Raichlen and takes 60 to 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
These grilled mini burgers are just right for big or small appetites.
These grilled mini burgers are just right for big or small appetites.
Ingredients:
olive oil, red onion, sugar, red wine vinegar, garlic, mayonnaise, beef chuck, dinner rolls
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
Ingredients:
butter, olive oil, green onions, cloves, parsley, salt, black pepper, lemon juice, brown sugar, catfish
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
Ingredients:
rice, water, olive oil, red bell pepper, jalapeno pepper, green onions, rice vinegar, soy sauce, sesame oil, hot sauce, lemon, red pepper flakes, green onion
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Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil.
Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil.
www.delish.com
Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
Ingredients:
olive oil, brown onion, garlic, tomatoes, pinto beans, corn chips, cheddar cheese, sour cream, coriander
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Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.
Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.