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This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
www.chowhound.com
In this recipe, leftover Thanksgiving turkey is mixed with mayo, apples, walnuts, and grapes into an easy, hearty salad.
www.delish.com
A fresh, herby chimichurri sauce is the perfect contrast to the succulent grilled steak in these tacos.
www.allrecipes.com
Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
www.foodnetwork.com
Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
cooking.nytimes.com
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Ground pork, sweet Italian sausage, and ground beef are lightened with broth-moistened Italian bread and seasoned with garlic, Italian parsley, and Romano cheese. They're delicious plain or added to a pot of tomato sauce.
www.allrecipes.com
Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
www.allrecipes.com
Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
cooking.nytimes.com
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable They play beautifully together