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A classic beef taco soup recipe.
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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You can substitute brown or green lentils for the red in this dish.
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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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Red pepper flakes give these tasty turkey sandwiches a little zip.
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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.