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Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.
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A big debate going on now in the food world is: gnudi or gnocchi? Or in English, naked or lumpy. Ever notice how everything sounds better in Italian? ("Gn" is...
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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
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Under ripe peaches and Riesling wine are the secret to these delicious pork chops. The peaches simmer in the Riesling wine while the seared pork chops bake in the oven to create this quick and elegant meal.
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These oven-roasted golden potato chips will make you think twice about indulging in the deep-fried kind.
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Chicken breasts filled with feta cheese and bacon are baked in an herbed lemon oil.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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A simple salad recipe combining the best of Spanish flavors like Manchego cheese, membrillo, and almonds.
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Get Creamy Orzo Recipe from Food Network
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.