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A chocolate cookie and peanut crust topped with ice cream and a thick layer of chocolate sauce.
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Fresh tomatoes and mozzarella cheese make a beautiful and hearty salad with Israeli couscous and a generous splash of balsamic vinegar.
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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This Spanish-style bread pudding from Mario Batali is the perfect sweet treat for a decadent brunch or dessert.
Ingredients: olive oil, spanish, eggs, sugar, cinnamon
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A light, spiced dressing with a bit of thyme and oregano sprinkled in. This is a great excuse to buy a big bottle of balsamic vinegar. Makes one beautiful cupful.
cooking.nytimes.com
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes First, brown the chorizo or kielbasa and set aside
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Get Kale and Leek Soup Recipe from Food Network
Ingredients: olive oil, kale, chicken broth
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Get Garlicky Herb Sauce for Quick Roasted Chicken Recipe from Food Network
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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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Brussels sprouts are cooked in a flavorful teriyaki sauce that will convert all people to loving Brussels sprouts.
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This recipe is by Jonathan Reynolds and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.