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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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This creamy risotto glows with bright green fresh vegetables.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast dish loaded with bacon, sausage, hash browns, cheese, and eggs!
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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Get Chipotle Tri-Tip Recipe from Food Network
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A delicious blend of garlic powder, basil, thyme, savory, mace, sage, and other herbs makes any meal extra special. Make a huge batch for easy gift-giving.