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This zesty white bean chili with chopped smoked sausage is ready to serve in 20 minutes.
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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad!
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get George's Artichoke Tuna Salad Recipe from Food Network
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
cooking.nytimes.com
True scones are not overly sweet These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds
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A very quick and easy curry to serve up with rice and a salad.