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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.
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Ground beef is slowly simmered with spicy brown mustard and Worcestershire sauce in this toothsome loose meat sandwich.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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A classic dish of fried matzo that is often eaten for breakfast during Passover but makes a nice snack or light meal any time of year.
Ingredients: matzoh, eggs, salt, vegetable oil
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.