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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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In this faster version of a steak salad, charred tomatoes add their warm, tangy juices to an arugula salad served alongside quick-grilled veal scallopine.
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This coleslaw recipe is a sweet change from the norm.
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Baked salmon fillets with a crunchy pecan coating make an excellent main course.
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Get Quick Croque Madames Recipe from Food Network
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A delicious and easy recipe for honey-balsamic grilled chicken breasts. You can marinate the chicken for as little as 1 hour. Serve alone or on top of your favorite salad.
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This recipe is adapted from ''U.S.A Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives)
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This crusty chicken recipe bypasses breading and frying by dipping in Parmesan cheese and baking in the oven to achieve the appealing golden brown crust.
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.