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Topped with a mix of shredded cheddar and Gruyère, Chef Ron Boyd serves this over-the-top bar burger at Daniel Patterson's new restaurant Plum, in Oakland, CA.
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This ragu contains not one, but two different kinds of meat—pork sausage and ground beef— and *loads* of flavor.
cooking.nytimes.com
This recipe is by William Grimes and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A yummy, healthy salad loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it 'The Good Salad.'
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This dish results in tender, buttery chicken breasts in smooth peanut sauce and will have you adding this to your recipes for chicken.
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Roasted tomatoes with onion and herbs are served warm atop tender lettuce leaves with shaved Parmesan cheese in this terrific salad.
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Get Gina's Orzo Salad Recipe from Food Network
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Perfect for Super Bowl parties or any other gathering, this pizza is loaded with bacon, green onions, cheese, and sour cream. It tastes just like a baked potato!
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You can make this baked rice pilaf packed with vegetables, curry, and saffron ahead of time as a memorable and flavorful side dish.
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In this chickpea recipe, the garbanzo beans are seasoned and pounded into patties, making for a delicious vegetarian or vegan main course.
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Get Quinoa Pilaf Recipe from Food Network
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.