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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty Greek-style pasta dish is flavored with feta, tomatoes, bell pepper, and kalamata olives.
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Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!
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Get Creamy Spaghetti and Beans Recipe from Food Network
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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
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This recipe for quinoa tabbouleh salad produces a cool and refreshing vegetarian dish that's great for potlucks and picnics.
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Get Fattoush-ish Salad Recipe from Food Network
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A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread.
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This creamy cauliflower soup gets a double shot of robust flavor from roasting the cauliflower and a mixture of curry powder, cayenne pepper, and turmeric.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
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This is a good wholesome cake, especially for the fall.