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cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
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This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish for a beautiful presentation.
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Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.
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Our stab at the perfect recipe includes vegetables, sunflower seeds, brown rice, and mushrooms.
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Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese.
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Dry black, kidney and pinto beans go into this slow simmering tomato based chili with ground beef and a whole head of garlic.
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A savory mixture of portabella mushrooms, spinach, basil, and yellow bell pepper in a piquant sauce is piled high on a hoagie bun and served hot.
cooking.nytimes.com
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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Bacon and crayfish join crab in this Cajun take on a restaurant favorite.