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Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a great lunch, too.
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A wild-rice soup recipe packed with flavorful mushrooms and bacon.
cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
www.allrecipes.com
Make weeknight dinner fun again with these Asian lettuce wraps containing ground pork, fragrant coconut-lime rice, and crunchy sauteed vegetables.
www.allrecipes.com
Heavenly double chocolate ice cream with peanut butter swirls tastes so good, you'll have a tough time justifying ever buying ice cream again.
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Bake fresh cherries under a gluten-free crumble topping in an air fryer for a dessert that avoids heating up the kitchen on a hot day.
www.allrecipes.com
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
www.allrecipes.com
This recipe is fast and easy to make. It's a true chocolate lover's dream cookie.
www.allrecipes.com
Elegant and simple for a special breakfast or brunch, this baked souffle is made with frozen cheese-filled blintzes and lots of sour cream and eggs.