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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.
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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
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A sweet and tangy tomato-based dressing with no mayonnaise coats macaroni, tomatoes, and green peppers in a fresh macaroni salad that's great for a hot day.
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Devil's food cake mix is baked into a cookie crust and layered with ice cream and toppings in this ice cream "pizza", perfect for parties.
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Beets baked with sweet potatoes and onion make for a colorful, delicious fall or winter side dish.
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Honey mustard, brown sugar, and several spices are mixed with ground beef to make these well-seasoned burgers.
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An easy Tuscan-style bean dip that's made in the food processor.
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These sinful chocolate biscotti with cocoa powder, chocolate chips, and a touch of espresso taste great with a cup of coffee on a cold day.
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Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm.
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These easy pumpkin muffins are loaded with spices and chocolate chips and make a delicious fall treat.
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Who needs steak and potatoes when you can have steak and polenta?
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Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe. Serve these me