Search Results (30,187 found)
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Traditional potato and sauerkraut fillings are stuffed inside a sour cream and egg dough to make these Polish dumplings!
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Sweet red grapes and lightly pickled cucumber and onion served over a bed of romaine and spicy arugula makes a delicious salad perfect for pairing with a fish dinner.
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A recipe with a mix of olives, garlic, raisins, and capers that dresses up chard.
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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This seafood stew recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!
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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.
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Chopped greens, onions, and chiles mixed into tamale dough and steamed.
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Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!