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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Vegan kale and chickpea soup is a warm meal the whole family will like. Serve over pasta for a hearty dinner.
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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
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A marinated mozzarella recipe with capers, garlic, and thyme.
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Broccoli, split peas and spinach provide the green in this pureed soup.
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This braised short rib recipe uses kimchi to heighten the flavors and add texture.
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A dusting of basil sugar coating takes these already gourmet homemade marshmallows to the next level.
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Get Moroccan Harissa Roast Cauliflower Recipe from Food Network
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network