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"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.
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Spanish rice cooked with ground beef, spicy tomatoes, and tomato sauce make a hearty main course dish.
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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
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White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker such as Instant Pot®.
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Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
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Ice cream is made from scratch using azuki beans. This is an very popular ice cream in Hawaii, the Philippines, and throughout the Pacific islands.
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This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.