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Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs.
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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce.
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This hearty winter soup features cheese tortellini, white beans, and spinach in a rich broth.
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This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.
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Get Bacalao Guisado (Codfish Stew) Recipe from Food Network
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Beef chuck is stewed with onions, carrots, and potatoes in a stout beer-infused broth, cooked in a slow cooker until impossibly tender.
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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This recipe is by Suzanne Hamlin and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.