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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken thighs are baked in a creamy mixture of chicken flavored rice, chicken soup, milk and a host of herbs and spices. Top with your favorite shredded cheese and bake an additional 10 minutes, if desired.
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Get Cheese and Spinach Puff Pastry Pockets Recipe from Food Network
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Canned tomatoes -- not the seasonally sensitive fresh ones -- provide the flavor here, so you can whip up this heartwarming soup any time of year. If you'd like to use an herb other than sage, either rosemary or marjoram would be a good choice.
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Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal.
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The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
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This Ethiopian side dish is a mixture of carrot, onion, potato, and cabbage cooked with a variety of seasonings.
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This vegetable beef soup with tomatoes is quick, easy, and tasty!
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Hot and spicy crowd pleaser!
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You'll want some homemade sofrito to keep the paleo-friendly element of this turkey chili with cocoa powder and cashews.
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This creamy and peppery dressing is a cinch to make and perks up any salad!