Search Results (734 found)
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
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Spinach, crumbled bacon, and hard-boiled eggs are tossed with a tangy vinaigrette dressing for a salad that's perfect for potlucks and picnics.
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Elegant carrot and zucchini roses are tucked into a savory 3-cheese filling in this show-stopping puff pastry tart perfect for brunch.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Get Grilled Mushroom Flatbread Recipe from Food Network
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Rice-like orzo pasta is a fun way to switch up your pasta routine. Combined with summery veggies and healthy chicken breasts, this orzo dish wins fans every time.
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Recipe for Boeuf Bourguignon, or beef in red wine sauce, a classic French dish known for its deep rich sauce.
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Here is a delicious version of an "over the top" Herb Rubbed & Roasted Chicken Salad Sandwich Recipe...with a twist. The twist being, I was inspired by the...
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Red potatoes, green beans, and garlic and herb pork tenderloin are the perfect pairing in this one-pot slow cooker meal.
Ingredients: garlic, potatoes, green beans, water
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Buttery-tasting fava beans and fresh tomatoes steal the show in this robust shortcut soup.