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This mixture of Israeli couscous, tomatoes, olives, bell pepper, and feta cheese in a lemon juice dressing delivers a taste of Greece to your table.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
www.chowhound.com
A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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Chinese broccoli in garlic sauce isn’t the only way to eat broccoli these days! I feel that broccoli doesn’t get enough credit. It can be made into so many things...
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I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
www.delish.com
Try to find skate wing on the bone. It's a little more work to eat, but all the more rewarding for the wonderful flavor.
cooking.nytimes.com
The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
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Homemade lasagna sheets are easier to make than you think. You don't even need a pasta machine! And forget about blanching the sheets before baking - no precooking is required!
Ingredients: salt, water
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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This easy rice cooker Spanish rice recipe is a great side for Taco Tuesday or any time you want to feed a small crowd delicious spicy rice.
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.