Search Results (8,177 found)
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This might sound like an odd combination, but it's classic and delicious! If served warm, the mint flavor will be less intense. For a more intense mint flavor...
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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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Quinoa is paired with butternut squash, chicken, and goat cheese to make a healthy one-dish meal, full of flavor, color, and texture.
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A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham.
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Non-dairy creamer provides an unusual base for this chowder made with bacon, canned corn, potatoes and concentrated chicken soup base.
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Get Oeufs en Meurette Recipe from Food Network
cooking.nytimes.com
This recipe is by Eric Asimov and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet Vidalia onions, lots of avocado, and grilled chicken breasts marinated in steak sauce seem to do the trick. This pasta salad is indeed the best. Add in a huge dollop of Ranch dressing, an hour or so of chilling, and the best just got better.
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Smoked sausage, potatoes, onion, and bacon are combined in a creamy chicken broth in this hearty soup with kale and garlic.
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A quick and easy crustless spinach quiche recipe that uses eggs, spinach, onion, and Muenster cheese for the perfect quiche in less than an hour.
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Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy