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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
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This dish is delicious hot or cold. Be creative and substitute in your favorite seasonal fruits for some or all of the apples – try pears, cranberries, or peaches. Made with Truvia® natural sweetener this dessert contains 30% fewer calories* and has 60% less sugar than the sugar-sweetened version.
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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Veggie dogs are wrapped in homemade dough for an updated classic.
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This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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Even non-cheesecake fans enjoy these rich and creamy butterscotch cheesecake bars with a buttery graham cracker crust.