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Shepherd's pie gets lightened up with a savory crust of mashed sweet potatoes and cauliflower covering a more traditional beef filling.
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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Fusilli pasta is tossed with salami, roasted red peppers, and artichoke hearts creating an Italian-inspired antipasto salad for a delightful addition to picnics and parties.
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Marinated vegetables are grilled to perfection.
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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Get Cioppino Recipe from Food Network
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Get Roasted Striped Bass Recipe from Food Network