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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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A savory dough is sprinkled with green onions and sesame oil, coiled into a round, then rolled out into flatbreads and pan-fried. Serve with hot and sour sauce or your favorite Chinese sauce for dipping.
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These crepe-like rolled pancakes, dusted with cinnamon sugar and served with orange segments, are a colorful variation on a South African dessert favorite.
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Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Get Breakfast Burrito Recipe from Food Network
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Use instant lemon pudding mix to make moist poppy seed muffins these muffins using this recipe.