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This lentil recipe served with goat cheese crostini combines French lentils with tomatoes, fennel, and frisée.
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Nothing screams Thanksgiving more than a classic pecan pie.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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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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Get Pumpkin Mousse Recipe from Food Network
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Plum jam, soy sauce, brown sugar and fruit soda combine to make a splendid marinade for juicy, grilled pork tenderloin. Try serving it sliced over a simple salad of baby lettuces for a sensational summer meal.
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For the best flavor, use a sugar pumpkin to make a homemade pumpkin puree.
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This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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Strawberry brownies made with strawberry cake mix and butterscotch chips are a quick and easy way to make fruity brownies.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network