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Quinoa is naturally loaded with protein and fiber. This filling, nutrient-packed grain is most often used for savory dishes, but it can also be turned into a healthy and unexpected breakfast.
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.
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Potato slices are coated in garlic salt and sugar and baked into crispy, golden French fries.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 30 minutes, plus 24 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest eaters say, 'Wow!' Serve with mashed potatoes.
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Chicken is topped with a delicious and colorful orange juice and mango sauce.
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Get French Onion Tartlets Recipe from Food Network
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Eggs make perfect weeknight dinners; they cook quickly and taste great with an endless variety of ingredients. Here, bacon, sautéed cauliflower, and grated Parmesan complement each other in an original and satisfying frittata.
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This delicious soup combines carrots and potatoes with garlic, cilantro and chile paste for a fabulous blend of flavors.
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I often write about the importance of eating whole grains, but since actions can speak louder than words, try making this healthy summer recipe with the most...
cooking.nytimes.com
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.