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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: carrot juice, apple juice
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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Mango and tarragon conspire to make this chicken salad unusually delicious.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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This potato casserole features layers of grated potatoes and minced onion drizzled with melted butter, heavy whipping cream, and half and half for a decadently delicious Irish-influenced side dish.
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Here's a savory pasta dish that actually has some sweet notes in the corn, cream and ham that compose the delicious sauce.
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Get Stracciatella with Strawberries and Vin Santo Recipe from Food Network
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An easy crustless quiche recipe. You'll need bacon, cremini mushrooms, shallots, Parmesan, Gruyère, parsley, and chives.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
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This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.