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This dish of tender chicken breasts simmered in a light lemon sauce makes the perfect weeknight dinner. Serve it with your favorite pasta and a side salad for a complete meal.
cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
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This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.
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Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
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Grilled portobello mushrooms make for a meaty sandwich without the meat!
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Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
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This is a powerhouse chili that's a snap to make! Just saute onion, beef, and green bell peppers, and then stir in spices, chile peppers and tomatoes!
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
www.chowhound.com
Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our...
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.