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This cauliflower and basmati rice bisque is a guilt-free, easy, and budget-friendly recipe that can satisfy even the heartiest of appetites.
www.delish.com
Kids love this meatless chili for the corn kernels and mild flavors. Adults appreciate the surprisingly hearty texture and the slow-cooker simplicity.
www.chowhound.com
Got the idea for this after sampling a couple bowls of a regional style soup during a trip to the Firey Foods Festival in New Mexico, just substituted Chipotles...
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This is a luscious carrot cake, free of any animal products!
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A simple, moist, yummy carrot cake with cream cheese frosting.
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A few on-hand ingredients come together to make this delicious chicken potpie, a delicious weeknight meal to enjoy with your whole family.
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Green beans, wax beans, and new potatoes are boiled with cream in this old family recipe.
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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Fresh tomatoes slowly cook with onion, green pepper, garlic, and red wine in this rich, flavorful sauce.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.