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cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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A healthy vegetarian black bean breakfast burrito recipe, with roasted poblano chiles, queso fresco, scrambled egg, and tangy tomatillo salsa.
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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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Chicken, asparagus and red peppers are cooked together and served with chopped tomatoes, cheese and a splash of vinegar.
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This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
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A creamy turkey gravy recipe with bourbon.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.