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Cabbage rolls are a staple in Russia, and in this version, cabbage leaves are stuffed with ground pork, ground beef, rice, and vegetables.
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Milk-soaked bread helps make the beef-and-pork meatballs incredibly light; bits of chopped olive make them extra-flavorful.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spinach, provolone cheese, and prosciutto and rolled into a meatloaf spiral before being roasted with red wine. This is not your mother's meatloaf!
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Chef Christina Tosi baked up a supermoist banana cake, then added four distinctive fillings and toppings banana cream, hazelnut crunch, chocolate hazelnut ganache, and hazelnut frosting.
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This delicious and easy chicken recipe is a great example of how a few simple ingredients can be combined to create an incredibly complex and flavorful dish.
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Basil, marjoram, thyme, and red wine flavor this tender pot roast.
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Recipe for Halloumi with Summer Vegetable Ragout, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.