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Chicken marinated in lime juice, chili powder, red pepper flakes, garlic, and cumin makes for a great fajita filling.
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Full of flavor but light on calories, this fresh herb salad can be used to top just about anything, from fish to meat to roasted vegetable dishes. Try it with our Silky Cauliflower Soup.
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A bright favorite of summer, cherry tomatoes get an unorthodox treatment here Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder
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This is a unique and delicious spinach salad with Granny Smith apples, walnuts, and Cheddar cheese. One of our family's favorites!
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Ricotta cheese adds body and thickness to a lighter version of pesto sauce that's full of the traditional basil flavor.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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A delicious and simple whole chicken recipe for the slow cooker that is simmered in a zesty sauce combination of balsamic vinegar, soy sauce, and lemon juice, with honey, garlic, and sesame and olive oils. Delicious served over jasmine rice!
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These hearty crepes are made with whole-wheat and all-purpose flour, soy milk, and flax seeds. They are wonderful topped with blueberry sauce.
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This recipe is by John Willoughby And Chris Schlesinger and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.