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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Add tons of flavor to your dinner with chef Aarón Sánchez's garlic and chipotle chili sauce.
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French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
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Love the cinnamon, cocoa, and chili flavors of classic Cincinnati Chili? This version of Cincinnati-style chili is ready in only 30 minutes!
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Ingredients: olive oil, okra, garlic, cashews, lime
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Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth.
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce, and carrots which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
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Miso, chard, and buckwheat noodles stand in for bouillon, peas, and pasta in this twist on classic chicken noodle soup. Leeks and scallions add cancer-fighting phytochemicals to the magnesium- and folate-rich brew.
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Raw vegan crackers have a tangy flavor reminiscent of cheese from cashews, flaxseeds, red bell pepper, and lemon juice. The combination is dehydrated to make a crisp cracker.