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cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
www.allrecipes.com
This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
www.delish.com
Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
www.allrecipes.com
This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
cooking.nytimes.com
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
www.foodnetwork.com
Get Ragout of Beef with Red Wine Recipe from Food Network
www.delish.com
So much prettier than guacamole, this frozen treat is composed of tiny crystals of potent tomato ice paired with a crisp chopped salad.