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cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
cooking.nytimes.com
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for the perfect matzo ball soup, with rich, long-simmered chicken broth and light, fluffy matzo balls.
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Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.
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This reciepe was given to me by a friend after i commented to him that this is the best roast chicken ever.
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Get Wintertime Tomato Soup Recipe from Food Network
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This turkey bolognese is something else...
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A healthy recipe from Plated for sunchoke and kale hash with currants over red quinoa.
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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This is a quick side dish which is healthy and very inexpensive. I love it with some pork tenderloin or some grilled chicken. It is a great alternative to rice...
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'