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Spaghetti is the pasta backbone of this light salad featuring lots of sweet grape tomatoes, black olives, and sliced fresh mushrooms in a dressing with a Mediterranean vibe. It's perfect for a summer day.
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Ground beef and kidney beans are seasoned with garlic, oregano, cumin, and chili powder to make a chili that's packed with flavor.
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Perfect for the holidays, these cheery butter cookies can be made weeks ahead and stored in the freezer.
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Get Spicy Cherry Token Cookies Recipe from Food Network
cooking.nytimes.com
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
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Chicken, broccoli, and rice come together in a one-pot meal with creamy Cheddar sauce made with almondmilk.
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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Briny olives, creamy cheese, and tangy vinaigrette elevate this pasta salad recipe that's great for lunch, picnics, and barbeques.
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Get Cranberry-Stuffed Pork Chops Recipe from Food Network
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Get Inferno Soup Recipe from Food Network
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Give this gooey French favorite an Italian spin with thyme and sun-dried tomatoes.
cooking.nytimes.com
This salad is inspired by one I ate in Greece I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries Purslane is nutrient-dense, with lots of omega-3s