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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
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Get Roasted Vegetable Frittata Recipe from Food Network
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Get Roasted Vegetable Frittata 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.
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Get Galway Bay Coleslaw Recipe from Food Network
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Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.
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This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
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Our stab at the perfect recipe includes vegetables, sunflower seeds, brown rice, and mushrooms.
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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Get Seven Layer Lasagna Recipe from Food Network