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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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Get Shaved Vegetable Tart Recipe from Food Network
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This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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Get Moroccan Couscous Recipe from Food Network
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In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin. Today, I had no time to fiddle with a pumpkin, and they're out of season...
cooking.nytimes.com
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
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A brine makes this roasted turkey extra moist and flavorful. Stuffed with vegetables, this bird is perfect for Thanksgiving and other holidays.