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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Tender kohlrabi cubes tossed in a creamy white sauce with a hint of nutmeg make a simple, mild yet flavorful side dish.
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Sesame sauce bathes layers of chicken, cucumber and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp and make the sauce watery.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
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This brine, made with vegetable broth, apple juice, and plenty of seasonings, will make your holiday turkey extra moist and flavorful. Marinate your turkey overnight for the most flavorful meat.
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Ground turkey burgers with cilantro, ginger, and garlic are a quick and easy, Thai-inspired meal that the whole family will love.
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These chicken Kiev balls using ground chicken are crispy on the outside, tender on the inside, stuffed with herbed butter, and sure to be a hit on game day or any party.