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Get Mediterranean Farro Salad Recipe from Food Network
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When Chef Mareya went head-to-head with Chef Laura in the Nacho Challenge, she decided to take the traditional dish in a whole new direction.
cooking.nytimes.com
Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast
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I really don't cook Mexican that much but I seem to be on a roll. I'm heading to a Super Bowl Party and decided to make some grilled stuffed poblanos. I make...
cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Chicken and Dumpling Soup with Quinoa Recipe from Food Network
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This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.
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A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.
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Grilled hamburger patties replace the hot dog in this recipe for hamburgers chili dog style. Served in hot dog buns, these patties are topped with American cheese, pickles, and chili.
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Get Caramel-Macchiato Dipped Ice Cream Cones Recipe from Food Network
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The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.