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Get Spring Pea Soup Recipe from Food Network
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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An easy vegan recipe for mashed potatoes with kale, served with Spanish Romesco sauce.
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This browned onion and mushroom kugel made with matzo crackers is a favorite dish during Passover.
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Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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This easy vegan gravy made with almond milk and nutritional yeast is sure to please vegan and vegetarian guests at the Thanksgiving table.
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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Linguine with sweet onions, bacon, sauteed shrimp, and langostino lobster is the perfect dish for dinner parties!
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...