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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded chicken in a cumin-spiced soup with kidney beans, corn, tomatoes, red and green bell pepper, and green chiles.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Sweet and sour sauce brings a new Asian-inspired twist to the traditional pasta salad. Serve with your favorite chicken, pork, or beef as a refreshing side dish.
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Except for the olive-oregano relish, all the components of this chicken sandwich are grilled the chicken, tomatoes, sweet onion, and even the bread making for the ultimate grilled sandwich.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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This Swedish yellow pea soup is flavored with smoked ham.
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream.
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This recipe for easy slow cooker chili combines the traditional ingredients of ground beef, beans, and tomatoes for a warm and comforting meal.
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Get Provencal Cherry Tomato Gratin Recipe from Food Network
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Corn kernels, cherry tomatoes, green onions, and basil tossed with vinaigrette and crumbled feta cheese makes an unbeatable picnic salad.