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Chicken breast sauteed with onion and green bell pepper for a great basic taco filling.
Ingredients: bone, onion, green bell pepper
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
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I’m from Seattle but now I live in France. Finding a veggie burger here is nearly impossible. I only know of 1 restaurant in all of Paris that serves veggie burgers...
cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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A quick stir-fry recipe of tofu and snow peas with a little spice from red pepper flakes.
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
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These easy bread squares are best served right out of the oven.
cooking.nytimes.com
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
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A crisp radicchio, apple, and squash tempura.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...