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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Bacon and crayfish join crab in this Cajun take on a restaurant favorite.
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This lighter version of the All-American classic uses Sriracha and barbeque sauce to spice up ground turkey.
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Get Pickled Baby Beets Recipe from Food Network
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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Get Linguine With Sausage and Mushrooms Recipe from Food Network
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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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.