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Pressure cooker is king! This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this is ready in about half an hour. To this day it reminds me of home.
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This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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After applying the rub, you can either grill chicken immediately or let it sit and develop more flavor.
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Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.
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This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese.
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Get Vegan Tofu and Spinach Scramble Recipe from Food Network
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Get Grilled Shrimp Pizza Recipe from Food Network
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This is a low fat and deliciously filling meal with lots of flavor . Serve with crusty bread and a tossed green salad.
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Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown.