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This coleslaw recipe from northern Minnesota comes packed with bacon.
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Watermelon cubes are tossed with plenty of cumin, coriander, and chili powder for a spicy twist on a summertime favorite.
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Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Get Moroccan Harissa Chicken Wings Recipe from Food Network
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This is something special! A nutty pumpkin bread with spices and cream sherry!
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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A coconut and banana smoothie with a double dose of coconut is an easy-breezy tropical way to start your day.
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This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.
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This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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Get Shakshouka Recipe from Food Network
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Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.