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This vegan taco soup made in a slow cooker features a medley of beans, corn, and vegetables that will please even the pickiest eater.
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This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Corn chowder is the perfect recipe for warm-weather cookouts: a healthy, sweet, and savory soup that showcases the best produce summer has to offer.
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Get Eggplant Parmesan Meatloaf Recipe from Food Network
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Get Rib-Eye Steak with Caponata Recipe from Food Network
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This hearty one-pot dish will satisfy even the pickiest mouths! Regarding the meat choices, any type will do. I prefer bison (buffalo) because its so lean and...
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This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
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This braised pork chops and fennel recipe requires only one pan, and the braising liquid turns into a delicious sauce perfect for sopping up with crusty bread.
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Get Chile Glazed Shrimp Recipe from Food Network
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A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year
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Get Buddha Burger Recipe from Food Network
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This recipe for minestrone soup and grilled cheese sandwiches from Gabrielle Hamilton of Prune restaurant is great winter comfort food.