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Get Falafel Recipe from Food Network
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Robust kale makes a colorful and tasty slaw when combined with shredded carrot, red onion, and bacon in a simple citrus dressing.
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
www.delish.com
In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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Shredded slow-cooked pork shoulder is served in soft corn tortillas with shredded cabbage, onion, pico de gallo and topped with lime crema.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: onion, dry white wine
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Potatoes, celery and onion are cooked with chicken broth and cream, and thickened with flour in this creamy, simple, potato soup.
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Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
www.chowhound.com
Traditional Mexican black beans stewed with chorizo and epazote.