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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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This hearty dip made with plenty of beans, ground turkey, and the perfect balance of seasoning will be an instant hit during football season.
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Steak quesadillas served with black bean salsa makes for a simple and satisfying Tex-Mex meal.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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Give Thanksgiving turkey leftovers a second chance with this Thai-inspired noodle recipe made with broccoli, soy sauce, and eggs.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...