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These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This peach shrub recipe infuses peaches with sugar, white wine vinegar, and basil to make a nonalcoholic flavoring for cocktails and mocktails.
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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Bursting with beans, greens, and sausage, Chef John's white bean and sausage stew is comforting and nutritious and warms you from the inside out.
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Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
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Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.
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Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Shiso delicious, shiso pretty.
Ingredients: green, shiso, juice, sugar, water
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Chicken, asparagus and red peppers are cooked together and served with chopped tomatoes, cheese and a splash of vinegar.