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cooking.nytimes.com
This simple Japanese-inflected soup has a delicate green flavor and a lovely creamy consistency Served in small bowls, it makes a perfect beginning to a spring meal Using white miso (shiro miso) keeps the soup light; red miso (a k a miso) gives it a nutty, more earthy flavor
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.
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Get Sauteed Yellow Squash Recipe from Food Network
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Cooked chicken breast is combined with canned white beans, green chilies, onion and garlic in this chicken stock based chili seasoned with oregano, cumin and cayenne pepper. Serve with grated jack cheese.
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Get Bow Tie Pasta with New Potatoes and Olives Recipe from Food Network
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If you need an eggless recipe for rolled sugar cookies, this recipe with pecans and coconut is made without eggs.
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This dip is perfect with tortilla chips or as a spread for a sandwich.
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Get Bruschettas with Sauteed Chard Recipe from Food Network
www.chowhound.com
Corn chowder is the perfect recipe for warm-weather cookouts: a healthy, sweet, and savory soup that showcases the best produce summer has to offer.
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This pressure cooker vegan black bean chili recipe is a quick-cooking chili with black beans, red bell peppers, red onions, chipotle, and spices.
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Here's an EASY chili recipe to add to your list! It's made with black beans and ground turkey, and only takes 15 minutes to throw together. Make it to warm you up on a chilly winter day or for your next Super Bowl party!
cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.