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cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Get Broccoli with Garlic and Soy Sauce Recipe from Food Network
cooking.nytimes.com
This is adapted from a Richard Olney recipe Even in winter it is possible to find turnips that are not fibrous or spongy (Those, Mr
www.allrecipes.com
Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
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Get Yellow Ears and Black Eyes Succotash Recipe from Food Network
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Combine Thanksgiving's leftover mashed potatoes with black beans and peppers to make these crispy patties.
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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Serve this festive, colorful salsa salad, made with black-eyed peas, avocado, and white shoe peg corn, with chips or as a side dish. It's perfect for New Year's or watching football.
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Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.