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Two of our favorite messy foods join forces in these open-faced sliders.
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Chicken and dumplings for the purist. This recipe begins with a creamy chicken soup made with carrots, celery and onion. Dumplings made with heavy cream are braised atop the soup just prior to serving.
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A spicy, sweet, and salty popcorn snack is inspired by the famous Thai dish, Pad Thai.
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This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Southwestern Pasta Salad Recipe from Food Network
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Chicken, pineapple, avocado, and black beans bring all of the flavors of Cuba to romaine lettuce! I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
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Zucchini gazpacho with avocado and garbanzo beans is a refreshing summer soup and a nice, tomato-free version of the classic gazpacho recipe.
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These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time! Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
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This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
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Seasoned fresh green bean wraps with provolone cheese are a quick, vegetarian meal to prepare for lunch boxes and weekday lunch.