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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick.
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Salmon is baked with lemon and topped with a fruity salsa. Serve over rice.
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Get Watermelon Gazpacho Recipe from Food Network
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This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
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A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.
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Zucchini boats with ground turkey are fancy but simple to make by sauteing peppers and mushrooms, mixing with cheese, and baking together.
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You can serve these delicious and unusual burgers for Elvis's birthday, but the taste of a cheeseburger with peanut butter, bacon, and dill pickle slices is sure to be a hit anytime.
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This makes a whopping salad, but once you start eating it, you'll wish you'd made more. Lots of crunchy and delicious ingredients like water chestnuts, peas, chopped tomato, and crumbled bacon are topped with a homemade dressing.
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This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
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A chunky, savory summer salsa that tastes great with pita or tortilla chips.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.