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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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A gourmet grilled mushroom sandwich will have your burger-loving friends drooling with envy. Portobello mushroom caps, buffalo mozzarella cheese slices, roasted red pepper, grilled onions, basil, and fresh tomato top toasted buns.
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network
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A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.
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Heres an ideal warm-weather meal with the refreshing flavors of mint, orange, lemon, and cucumber.
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Get SL's Spaghetti Recipe from Food Network
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This pasta salad is bolstered with the addition of fiddlehead ferns, bacon, and cucumber, as well as a quick, homemade creamy dressing.
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Elegant carrot and zucchini roses are tucked into a savory 3-cheese filling in this show-stopping puff pastry tart perfect for brunch.