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This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!
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Chef John's recipe for spicy shrimp fra diavolo will turn your weeknight pasta or rice into a memorable meal.
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The question I am most frequently asked now when people find out I've been living vegetarian is, "How do you get enough protein?" Well there are plenty of ways...
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Lentil soup recipes can range from superhearty to watery and tasteless. This soup is best of both worlds: filling and flavorful, yet light and vegetarian.
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Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!
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Get Yogurt Braised Leg of Lamb Recipe from Food Network
cooking.nytimes.com
This recipe is by William Grimes and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a hearty but bright peach panzanella salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal.
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Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
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Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
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People who frequently eat canned foods like protein-rich canned tuna may have healthier diets than people who don't. Your next nutritious meal is a can - or two - away!