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Make a classic margherita pizza recipe with a crispy, chewy whole-wheat crust topped with tomato sauce, mozzarella, and fresh basil. Chowhound’s recipe includes...
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
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With this recipe, Parmesan bread, fragrant with oregano, basil and other herbs, is made easily in the bread machine.
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Get PB and J Pancakes Recipe from Food Network
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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This ultra-gooey sandwich won first place at the Wisconsin Grilled Cheese Championship.
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A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of parsley really comes through if you use the flat-leaf variety.
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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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Cinnamon-spiced apples are baked with a sweet oat crumble topping in this easy apple crisp. Serve warm with a scoop of vanilla ice cream.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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This is another one-meal-in-a-pot dish. It contains soup, meat, and vegetables all cooked together in one delicious broth. Terrific during cooler weather.
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This lentil salad recipe delivers nice, filling salad featuring bacon and salmon that can be eaten warm or cold.