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Spinach, mushrooms, feta, and Swiss cheeses fill this moist veggie quiche with flavor. Add sausage if you like. The recipe is easily doubled.
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My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. Serve plain, or with butter, sour cream, bacon, etc.
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This combination of beef and vegetables is a hearty sure-fire hit!
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Feel free to substitute whatever vegetables are in season when preparing this super-simple pasta dinner.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This spicy, Cajun-inspired cheese ball is sure to be a crowd pleaser at your next holiday party.
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The addictive dressing on this salad is about to become one of your mainstays.
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Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers.
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This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix.
cooking.nytimes.com
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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This is a beloved family recipe for the traditional Greek spinach and feta cheese pie, topped with a flaky layer of phyllo dough.
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A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.