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Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves

  • 2 medium fennel bulbs
  • 2 medium blood oranges
  • Orange juice (optional)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Butterhead (Bibb or Boston) lettuce leaves
  • Snipped fresh chives
4.7/5 (3 Votes)

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From Shape Oct

  • 1 cup quick-cook faro
  • 2 oz. Tuscan kale, cut into 1/2-inch ribbons (about 2 cups)
  • 6 tsp. walnut oil
  • Kosher salt
  • 1 cup thinly sliced radicchio
  • 2 tbsp. sherry vinegar
  • 2 tsp. pure maple syrup
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 1/2 medium Asian pear, cored and thinly sliced
  • 1/4 cup hazelnuts, toasted and chopped
4.7/5 (3 Votes)

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This butternut squash soup with a chili-flavored flair will warm you on a chilly evening

  • 1 butternut squash, peeled and diced, reserving the seeds
  • 1 tablespoon cumin seeds
  • 1 dried red chilli, crumbled
  • Olive oil
  • 2 sticks celery, trimmed and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped, divided
  • 2 small red onions, peeled and finely chopped, divided
  • 6 1/4 cups organic chicken or vegetable stock
  • 2 (14-ounce) cans chickpeas, drained
  • Sea salt
  • Freshly ground black pepper
  • Zest of 2 lemons
  • A few sprigs fresh mint, leaves picked and chopped
  • Harissa paste
  • 1/2 tablespoon fennel seeds, toasted
  • 1/2 tablespoon sesame seeds, toasted
  • 1/2 tablespoon poppy seeds, toasted
  • 1/2 cup almond flakes, toasted
  • Extra virgin olive oil
4.3/5 (4 Votes)

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The ultimate Spicy Peanut Butter Bacon Sliders for any occasion

  • 2 pounds ground beef
  • 1/4 cup soy sauce
  • 2 tablespooons sriracha
  • 1/2 cup creamy peanut butter, divided
  • 1 pinch pepper
  • 6 tablespoons butter, softened
  • 12 whole slider buns
  • 12 slices pepper jack or cheddar cheese
  • 12 slices cooked bacon
  • 2 whole jalapenos, sliced
  • 2 cups crispy French fries
  • 1 whole purple onion, sliced
4.5/5 (4 Votes)

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Heat a large frying pan with 3 tbs

  • 14.4 oz. of frozen baby peas
  • 3 – 4 large zucchini – quartered and sliced
  • 3 vine ripe tomatoes – diced
  • 1/4 cup fresh basil – chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1/2 red onion – sliced
  • 2 cloves garlic – chopped
  • 3 – 4 tbs. olive oil – plus more for drizzling
  • Fresh grated Parmesan cheese or Romano – plus shavings of cheese
  • 1 lb. of your favorite spaghetti
4.7/5 (3 Votes)

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We love salpicon. Salpicon is French term that refers to a mixture of finely diced ingredients

  • 2 endives
  • 1/2 of a red bell pepper
  • 1/2 of a green red bell pepper
  • 1/2 of a cucumber
  • 1/2 of a tomato
  • 1 tender onion
  • 2 cans of solid light Isabel tuna in extra virgin olive oil
  • 1/2 cup of cooked octopus
4.7/5 (3 Votes)

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Preheat oven to 350 degrees

  • 1/2 white onion, finely chopped
  • 2 tablespoons jalapeño, finely
  • chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1/2 tablespoon parsley, finely
  • chopped
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon onion powder
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/4 cup buttermilk
  • 1/4 cup half-and-half
  • 4 pounds boneless sea bass, cut
4.7/5 (3 Votes)

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We make this sausage with pork butt, but you can try this with beef, chicken, turkey, or a combo

  • 2 lbs pork butt (also known as pork shoulder, interesting anatomy, eh?)
  • 4-5 slices bacon, chop into 1 inch chunks
  • 1 head garlic peeled and minced
  • 1 red onion finely minced
  • 1/2 cup chopped cilantro
  • 3 TBS fresh ground black pepper
  • 2 tsp flaked sea salt or kosher salt
  • 2 TBS mole negro powder or Aztec rub
  • 1 tsp chipotle chili powder (or good New Mexico red will do)
  • 5 chipotle chilis en adobo, chopped
  • 1 TBS additional adobo sauce from the can
  • 1 cup shredded sharp chedder cheese
  • 1 cup good beer.. (Negro Modelo is good in this recipe)
4.7/5 (3 Votes)

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Bring 1 cup water and dried mushrooms to boil in heavy small saucepan

  • 1 cup water
  • 3/4 ounce (about 3/4 cup) dried porcini mushrooms
  • 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
  • 4 tablespoons vegetable oil, divided
  • 6 ounces fresh crimini mushrooms, coarsely chopped
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds, crushed
  • 2 cups fresh breadcrumbs made from crustless French bread
  • 1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
  • 2 cups (about) low-salt chicken broth
  • 4 tablespoons (about) unsalted butter, room temperature, divided
  • 2 tablespoons all purpose flour
  • 1/4 cup dry white wine
4.3/5 (6 Votes)

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This is truly a family favorite and can be used with shrimp, chicken or beef!

  • 1 1/2 lbs shrimp (or chicken or beef)
  • 1/4 cup EVOO Divided
  • 3 TBS Lemon Juice
  • 2 Cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp hot sauce
  • salt
  • black pepper
  • 1 onion halved and sliced lengthwise
  • 1 orange bell pepper sliced
  • 1 red bell pepper sliced
  • Fajita toppings of your choice
4.7/5 (3 Votes)

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Heat a medium sized frying pan with olive oil

  • 8 hot dogs
  • Frank’s Kraut
  • Your favorite bun or flat bread
  • For the Black Beans
  • 19 oz can black beans – drained
  • 1 large onion – sliced
  • 2 cloves garlic – chopped
  • 3 vine ripe tomatoes – diced
  • 1/4 cup Italian parsley – chopped
  • 1/2 large jalapeño – diced with or without seeds
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 -3 tbs. olive oil
4.7/5 (3 Votes)

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Chop pears and cherries into small bite size pieces and mix with mayonnaise

  • 2 large Asian Pears
  • 1/4 tsp cinnamon
  • 1/4 cup mayonnaise
  • 1/4 cup cheddar cheese (shredded)
  • Maraschino Cherries
  • Sliced sugared almonds
4.7/5 (3 Votes)

Any burning questions? Our chefs answer!

Pear Salad Fennel And Orange Salad