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Inspired by Simon and Garfunkle's Scarborough Fair, this soup is seasoned with fresh parsley, sage, rosemary, and thyme.
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Get Shakshuka Recipe from Food Network
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This one-pot wonder is creamy, cheesy, and comforting. Store-bought chicken broth makes this potato leek soup a breeze.
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Leftover rice and chicken are simmered with chicken broth, pearl onions, mushrooms and parsley before half-and-half is added in this quick, creamy soup.
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Get Grilled Tuna with Caramelized Onions, Cinnamon and Mint Recipe from Food Network
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Get Roasted Vegetable Salad Recipe from Food Network
cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill
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Penne pasta tossed in a creamy sauce spiked with Parmesan cheese and pancetta, the Italian version of bacon, makes a marvelously satisfying dish for weeknight suppers.
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Get Tomato Feta Salad Recipe from Food Network
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The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
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Get Creamy Veggie Dip Recipe from Food Network