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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and tasty salad uses prepared ranch dressing with a mixture of corn, tomato, bell pepper, celery, and onion.
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This quick and easy popcorn recipe which calls for basic Italian ingredients like Parmesan, sun-dried tomatoes, and oregano is a tasty snack that even the picky eaters in your home will savor.
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This recipe for savory pot roast in a creamy gravy is perfect for serving over mashed potatoes or noodles.
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Black beans, flax meal, and liquid smoke make these veggie burgers a flavorful substitute for hamburgers on the grill. Serve on buns with your favorite condiments.
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This is a traditional baked lasagna that is a favorite in our family. Ground beef, cottage cheese, and mozzarella make it rich and filling.
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The researching of this recipe was inspired by the upcoming Nice Gourd Festival.
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Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.
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Summer's best produce comes together for a dinner you'll be thinking about until fall.
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Wings are smoked, fried, and grilled to create the perfect combination of smoked and spicy wings that everyone will love.
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Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.