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Rotisserie chicken, corn, green chile peppers, and 2 kinds of beans combine in this hearty slow cooker recipe for white chicken chili.
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With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
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Pumpkin spice eggnog makes this hot chocolate recipe the ultimate holiday hybrid.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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Sheets of phyllo dough are buttered and stacked to make a crispy crust for this blueberry-filled cheesecake. After baking, it's brushed with strawberry jelly and decorated with blueberries in a star pattern.
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With a decadent raspberry swirl, this cheesecake looks as decadent as it tastes.
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Get Red, White and Blue Fruit Salad Recipe from Food Network
cooking.nytimes.com
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
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An easy Tuscan-style bean dip that's made in the food processor.
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Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.
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Get Caramelized Fennel and White Bean Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.