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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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Get Cucumber Lime Martini Recipe from Food Network
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The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Fried salmon cakes filled with green onions and fresh dill weed.
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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Citrus-grilled burger with authentic Cuban toppings.
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Get Whole Roasted Turkeys with Fennel Spice Rub Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.
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This is for those who prefer herbs rather than spice. Creamy and delicious - it is the perfect accompaniment to chicken, ham or crisp salad greens.