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Get Beef Empanadas Recipe from Food Network
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
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A delicious salad that works equally well warm or at room temperature.
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Get Quick Chick and Noodle Soup Recipe from Food Network
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Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck.
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Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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This is hands down the best way to eat your veggies.
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Frozen spinach and a prepared pie shell are shortcuts that make this savory spinach and cheese quiche a family-friendly weeknight main dish.
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Get Quick and Easy Roasted Red Pepper Pasta Recipe from Food Network
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A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken.