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cooking.nytimes.com
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top
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Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
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Get Quick and Easy Baked Beans Recipe from Food Network
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Sweet meets spicy in this deliciously simple pasta dish where pineapple and coconut team up with jerk seasoning, cinnamon and other spices to bring excitement to pasta and chicken.
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Brunch is for savory eggs, in my opinion. Serve this spicy Italian open-faced omelet with a cold glass of milk at your next brunch!
cooking.nytimes.com
This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jalapeno peppers, chopped red onion, cucumber, and lime add zest to this Mexican-inspired shrimp cocktail.
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Get Onion and Goat Cheese Tartlets Recipe from Food Network
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Orzo pasta and ground lamb mix with tomatoes and spinach for a delicious filling in this stuffed pepper recipe.
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Black beans, cooked barley, Cheddar cheese, and veggies come together for a tasty vegetarian burger. This is the perfect addition to the grill this summer.
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This quinoa and ground turkey recipe with Mizithra cheese is quick to prepare and the whole family will love it.
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Get Halibut with Raw Puttanesca Salsa Recipe from Food Network