Search Results (17,591 found)
cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
www.foodnetwork.com
Get Darwell's Crawfish Etouffee Recipe from Food Network
www.foodnetwork.com
Get Braised Short Ribs Recipe from Food Network
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This Greek-inspired pasta recipe is tossed with shrimp, feta, olives, and tomatoes in an easy, quick ouzo-spiked pasta sauce.
cooking.nytimes.com
If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
www.allrecipes.com
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum!
www.foodnetwork.com
Get Casa Marina Jerk Wet Rub Recipe from Food Network
www.foodnetwork.com
Get Orzo Salad Recipe from Food Network
www.allrecipes.com
Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
www.allrecipes.com
These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served!
www.allrecipes.com
Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.