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It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
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This char-centric recipe uses a heavy skillet to give the corn and okra a superb edge.
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The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
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Get Danish Apple and Prune Cake Recipe from Food Network
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Recipe By: Grace Parisi
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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Peanut butter and jelly are blended with milk, ice cubes, and a bit of vanilla extract to make this ice cream-free 'milkshake.'
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Ham and eggs get dressed up with jalapeno pepper, Cheddar cheese, and apple-smoked ham in this hearty breakfast scramble.
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This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.
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These mini quiches are a great party snacks. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives.