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Ostrich meat is not common in the Philippines. I'm sure that cost is a significant factor. It used to sell at
Posted 15 years ago
A Meyers Family Recipe.
Posted 15 years ago
I've been very surprised that my most popular recipe is one which I just threw together on a whim: Coconut Cha
Posted 15 years ago
I was first introduced to hummus bi tahini while working in Saudi Arabia. The cafeteria cooks on the Saudi Ara
Posted 15 years ago
I know it's finally Spring when my backyard shade garden becomes filled with mint plants. I decided to take ad
Posted 15 years ago
This is the first dish I tried at the original Big Bowl in Chicago, and boy did I get hooked! I spent the next
Posted 15 years ago
Once again, I'd fooled around too long reading about food and it'd gotten too late to cook any food! Or maybe
Posted 15 years ago
I don't know why... but coffee jelly seems to be the craze these days. Fastfoods and restaurants alike have it
Posted 15 years ago
I got the urge to bake at about 9:30 last night, so I decided to make something we could eat for breakfast thi
Posted 15 years ago
Last night I had the pleasure of having dinner with a group of people taking a Civil Rights Tour through the S
Posted 15 years ago
Dinner for One I enjoy cooking for others, and I rarely go to much trouble on the rare occasions when I'm on m
Posted 15 years ago
Don’t let the long list of ingredients scare you off. Most are seasonings that go into the stew together
Posted 15 years ago
When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef
Posted 15 years ago
All the prep work on my summer garden has me fixated on vegetable dishes. As I scooped more seeds from bell pe
Posted 15 years ago
Adapted from Ann Meyers.
Posted 15 years ago
This makes about 4-6 servings. Once you’ve had this recipe, you’ll do like I do and keep a package of tofu
Posted 15 years ago
Usually scalloped potatoes have to bake for an hour or so. I’ve cut the baking time by pre-cooking the s
Posted 15 years ago
(Updated July 2014) Several years ago, my husband and I were thumbing through Moosewood Restaurant Cooks at Ho
Posted 15 years ago
Recipe from Mike Meyers.
Posted 15 years ago
For another take on this delicious dish, check out my Dal Bhaji version.
Posted 15 years ago
I fell in love with Thai food on a trip to Koh Samui and Phuket in 1996. I had a great time visiting all of th
Posted 15 years ago
I grew up on my mother’s and grandmothers’ Southern buttermilk cornbread, and I’m devoted to it. Souther
Posted 15 years ago
My experience with turnips has been very limited. I've had them diced in vegetable soup and in tiny cubes in f
Posted 15 years ago
From my Grandma McClure, although I’m quite certain that she got the recipe from a magazine, or off a bo
Posted 15 years ago
It’s cold and raining today…perfect for a hot, comforting bowl of cream of baked potato soup. I must confe
Posted 15 years ago
When I moved here from South Carolina a little over 5 years ago, I had no idea that what I would miss most wou
Posted 15 years ago
I didn’t grow up eating Asian food. My family is pretty much born and bred Southerners…hillbillies, my par
Posted 15 years ago
Sunday mornings we have a fresh hot breakfast instead of the usual eating on the run. Most of the time we have
Posted 15 years ago
A spicy Masala bhaji with potatoes cooked in freshly ground coconut and spices. Served with dosas.
Posted 15 years ago
Adapted from ClearGourmet; the variations are from Andrea Meyers.
Posted 15 years ago
I'm starting a new category called "Cooking For One" and this fish fillet with corn sauce is the first entry.
Posted 15 years ago
I'm a big fan of one-pot meals. If I can put a lot of veggies and some beans into a stew and serve it over a w
Posted 15 years ago
I’ve been making this dish for about eight years. This little creation was my attempt to eat healthy on a bu
Posted 15 years ago
Can we talk brownies? This spiced brownies recipe is a favorite around Valentine's Day since it combines aphro
Posted 15 years ago
These brownies are actually better the second day…if you can make them last two days! They are about as fudg
Posted 15 years ago
I adapted this from a recipe in the Café Chimes Cookbook, a book so little known that, until recently, Amazon
Posted 15 years ago