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Quinoa gets the breakfast treatment in this hot cereal recipe made with apricots, almonds, and flax seeds that's a nice change from oatmeal.
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.
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This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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We turned our favorite ice cream bar into an even better cake!
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Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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A classic beef taco soup recipe.
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Whether you're grilling or partying, Chelada is the perfect combination of Clamato® and beer that will stimulate your senses.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites