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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
www.allrecipes.com
This bright and fresh recipe layers romaine, purslane, tomatoes, black olives, and feta cheese into an elegantly presented Greek salad.
cooking.nytimes.com
This moist, hearty bread slices beautifully for sandwiches or toast The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour
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Chef John's versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish.
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These spicy bacon cheeseburgers are loaded with toppings, and will be sure to satisfy even the most serious of burger-lovers at your next barbecue.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chili Bean-and-Bulgur Cakes Recipe from Food Network
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Get Stuffed Baby Eggplants Recipe from Food Network
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Marinated tofu, apple, and Napa cabbage make for a flavorful roll.
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Get Mummy Boome's Traditional Shepherds Pie Recipe from Food Network
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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I came up with this dish after I forgot to go shopping. I used only some pantry staples and some random ingredients I had on hand.