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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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White, wild and brown rice baked in a savory broth with mushrooms, broccoli, bell pepper, carrots and onion.
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You can use gyoza wrappers instead of making dumpling dough.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
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These easy drop cookies have a hint of lemon extract and nutmeg.