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Thick and chunky with vegetables and pieces of sole, this pesto-flavored soup is hearty enough to make a meal. Serve it hot to take the chill off a winter night, or at room temperature for a cool summertime supper.
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Get Pork and Green Pepper Stew Recipe from Food Network
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Get Pasta Puttanesca Recipe from Food Network
www.allrecipes.com
Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Greek yogurts lends a creamy tanginess to this spinach and artichoke dip with Asiago, fontina, and cream cheeses.
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Chef John's quick-and-easy green onion potato salad passes by mayonnaise in favor of yogurt and garlic with a touch of mustard.
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Get Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette Recipe from Food Network
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Mashed avocado and bacon add great taste and texture to deviled eggs in this quick and easy recipe that takes them to a new level.
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Peanut oil, nice and hot, gives the crab cakes a nice clean-tasting fry. A squeeze of lemon is all they need after that!