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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Tart, fresh lemon and sweet blueberries lighten up these hearty, oat-filled muffins.
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Fig scones made with fresh figs, whole wheat flour, and oats are a delightful breakfast or brunch treat and are quick and easy to prepare!
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
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Here's a simple bread and celery stuffing that will be welcome at any holiday table!
Ingredients: margarine, onions, celery, bread, poultry, eggs
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Oats, Greek yogurt, almond milk, cinnamon, and peaches are refrigerated in a jar overnight to make a delicious overnight oatmeal everyone will love.
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Pumpkin pie lovers rejoice! Now you can have your pie for breakfast.