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cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
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Here's a hearty and comforting meal with garbanzo beans, sweet Italian sausage, and pasta in a tomato-based sauce.
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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The perfect sauce to slather on shrimp or green beans.
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Delicious carrot soup with a hint of curry!
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Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender.
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
cooking.nytimes.com
This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard Increase the number of jalapeños to taste. 
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.