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Turmeric gives a bright yellow color to this easy pilaf flavored with curry spices, onion, and chicken stock. It's a delicious accompaniment to fish dishes.
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The classic chili spice mix is also good as a meat rub.
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You bet it's better on bread!
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
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Get Veal Ragu with Campanelle Recipe from Food Network
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Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.
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Citrus segments are tossed with sliced fennel, onion, and mint in this quick and delicious salad dressed lightly with sherry vinegar.
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Ground chicken thighs flavored with apple, onion, sage, marjoram, and celery seed make for delicious from-scratch sausage patties.
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Tender and juicy pressure cooker ribs, cooked with red onions and barbeque sauce, are so fast they're ready to devour in less than an hour.
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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains