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Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.
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Get Red, White and Blueberry Coleslaw Recipe from Food Network
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The blondie batter was adapted from Mark Bittman’s Butterscotch Brownie recipe in How to Cook Everything. The Crispy Cream Crunch was inspired by Momofuku Milk...
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Get Greek Pizza with Pourable Crust Recipe from Food Network
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This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.
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Cocoa plus seeds equals Superman food.
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Customize this versatile skillet with your favorite vegetables!
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A vegetarian feta-stuffed falafel recipe.
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In Japan, this dish is called yakisoba. Yaki refers to the method of cooking grilling, broiling or pan-frying while soba refers to chuka soba, the long, thin yellow noodles that are stir-fried here.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
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Roll up a bit of Italy for lunch with provolone, roasted red peppers, and olives.