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A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
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This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
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This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These tasty steak skewers make a perfect appetizer.
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Not your average baked beans! This recipe combines pinto, northern, baked, kidney and garbanzo beans with bacon and onion. Try this for a break from the ordinary.
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These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
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Make your own jerk seasoning with this recipe that calls for a blend of more than 12 herbs and spices.
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Chicken is layered over rice and topped with a creamy sauce and stuffing for a comforting dish that is easy to prepare.
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Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.
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Impress all your friends with this super easy beef bourguignon recipe.
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Get Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine Recipe from Food Network