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cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread.
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This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.
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This crab boil delivers a full meal of Dungeness crabs, corn on the cob, andouille sausage, and potatoes for four in a single pot.
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Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree!
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Mexican-inspired burgers laced with pepperjack cheese and onions are topped with homemade pico de gallo and guacamole for a hearty sandwich.
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This is a broccoli casserole with a kick! Broccoli is baked with rice, onions, celery, cream of mushroom soup and processed cheese spread with Jalapenos.
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Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
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Get Cold Spicy Noodles Recipe from Food Network
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This recipe for flat iron steaks calls for a mixture of balsamic vinegar, garlic, and thyme. It is basically foolproof.
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Get Herbed Brown Rice Pilaf Recipe from Food Network
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A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.