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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This nutty, tangy, briny vinaigrette completes a hearty salad.
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A simple basil and tomato mixture tops fried chicken in this excellent summer recipe!
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Get Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce Recipe from Food Network
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Sliced beets tossed with olive oil and vinegar are sprinkled with fleur de sel and dehydrated into crisp chips in this easy snack recipe.
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.