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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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This quick and easy dinner with chicken breast, zucchini, and mushrooms is a great go-to recipe midweek that is ready in under 30 minutes.
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Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
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The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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Get Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe from Food Network
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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Zucchini and fennel are pureed together in this simple, seasonal soup flavored with mild curry powder that makes an elegant first course.
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A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
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This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth.
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It's mac and cheese in small, round form! Chef John's recipe swaps Israeli couscous for the macaroni and gets a bit of heat from diced pimentos and cayenne pepper.