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If you're a fan of the pumpkin bread at Starbucks®, this copycat recipe yields a moist, flavorful loaf that mimics the real thing.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
cooking.nytimes.com
This is one of my most favorite scrambled egg dishes, and certainly an easy one Use regular white or brown button mushrooms, or splurge on wild mushrooms.
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This pan-fried chicken shawarma recipe delivers tender yogurt-marinated chicken that's perfect in a pita, on top of a salad, or served alongside fresh vegetables.
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Get No Recipe Recipe: Smoky Veggie Chili Recipe from Food Network
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These gluten-free cookies are guaranteed to impress guests during the holidays.
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This is a favorite dish in my foodie family.
cooking.nytimes.com
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
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Swapping out a tortilla for a bun in these sloppy Joes is pure genius.
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A surprisingly wonderful combination of tomatoes, onion, peanut butter, and brown rice that make for a wonderful, offbeat soup everyone will enjoy. Even better served with a dollop of sour cream on top of each bowl and some crusty bread for dipping. YUM!
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Chewy cookies with the taste of gingerbread have creamy white chocolate chips for extra flavor and richness.
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Quickly-cooked couscous is tossed with the tried-and-true combination of tomato and basil in this hot (or cold) salad.