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This is a recipe that I came up with when my oldest child was only five, (she's 25 now). She was a very picky eater and I was trying to find a way to make something...
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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This cinnamon and pear fruit leather recipe combines sweet pears and warm cinnamon for an easy treat.
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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This simple dish of rice, caramelized onions, and lentils is a Middle Eastern staple.
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Crisp and addictive, these sea salt and pepper potato chips are simple to make and even easier to eat!
cooking.nytimes.com
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
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This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.