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Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
www.delish.com
Orange marmalade gives these homey muffins a unique flavor, and the whole grains make them a more virtuous alternative to cupcake-like pumpkin muffins.
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Lamb shoulder blade chops are marinated in a mixture of balsamic vinegar, olive oil, and soy sauce then grilled and served with mint leaves.
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Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
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Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
www.simplyrecipes.com
A veggie burger, so to speak, using grilled eggplant rounds, tomatoes and onions marinated in vinegar and oil, fresh mozzarella, and basil.
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Get Jicama Slaw Recipe from Food Network
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This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
cooking.nytimes.com
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”