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cooking.nytimes.com
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto This hearty dish has a rich, earthy flavor Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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Get Mac Attack Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cuban Sandwich Recipe from Food Network
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This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta.
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Soy burger-style crumbles, tomatoes, rice, vegetarian refried beans, cheese, and taco seasonings all layered on top of flour tortillas and baked. A tasty vegetarian treat that will send even the meat lovers running back for more!
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Get Tomato Crostini with Whipped Feta Recipe from Food Network
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Get Mushroom Crusted Halibut with Candied Onion, Tomato and Sauce of Fresh Peas Recipe from Food Network
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Get Carrot Cake for Two Recipe from Food Network
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
www.chowhound.com
This tasty chowder will be a guaranteed hit with any crowd!