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Craving falafel? You need to soak the chickpeas a full day before you actually want to eat. After that, it's simple to make. Serve with Chef John's tahini or tzatziki sauce and pita bread.
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This is a hearty Russian vegetable soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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According to writer and recipe developer Jess Thomson, it's best to weigh flour on a kitchen scale instead of using measuring cups.
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Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.
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This crowd-pleasing casserole uses pantry ingredients and refrigerator staples baked until the filling is bubbling and the piecrust topping is golden.
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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 hearty game day beef chili is easy to prepare, store, and transport using a slow cooker lined with Reynolds KITCHENS® Slow Cooker Liner to make cleaning up easier than ever.
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Get Bean-Hole Stew Recipe from Food Network
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Spicy, sweet, colorful, and delicious - this is a versatile tropical salsa that goes well with any type of meat or seafood! Or serve it with!
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Quinoa frittatas with zucchini, rosemary, and cheese are quick, simple, and vegetarian. Have one for an on-the-go breakfast or as a side.
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Get Asturian Bean and Sausage Soup Recipe from Food Network