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This is an excellent recipe I came up with one day. Italian sausage is simmered in beer with bell peppers and red onions.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Get Paella with Wild Rice, Seafood and Cornish Hen Recipe from Food Network
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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Get Fontina and Mushroom Crostini Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.
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Ratatouille gets a makeover! Chef Donald Links turns grilled veggies and fresh tomatoes into a light, summery pasta sauce.
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Get Shrimp with Cilantro Pesto Recipe from Food Network
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Cook up this Mediterranean baked chicken, complete with feta cheese and spinach, for a low-effort dinner that will make you feel like a pro!