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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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Recipe for Moroccan Lamb Stew with Chickpeas and Prunes, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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A garlicky olive oil and vinegar dressing graces a hearty mix of garbanzo beans and yellow bell peppers.
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Get Bell Pepper Slaw Recipe from Food Network
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I whipped up this turkey sausage, bell pepper, and brown rice dish for my boyfriend one night, and he loved it! It's so simple, even he can make it!
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
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Get Orzo with Sausage, Peppers and Tomatoes Recipe from Food Network
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Bell peppers stuffed with chicken and cauliflower rice are garnished with a Greek yogurt-based topping in this gluten-free weeknight dinner.
cooking.nytimes.com
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside This salad is meant to be served at room temperature