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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
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Packed with vegetables, this nutritious stew owes its deep green color to fried spinach and parsley. A dab of tomato, turmeric and lemon round out the taste.
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You can use gyoza wrappers instead of making dumpling dough.
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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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If you are looking for an easy tuna noodle casserole from scratch, try this recipe with canned tuna, Cheddar cheese, and fusilli pasta but no canned soup.
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Get Vegetarian Stir Fry Grilled Pizza Recipe from Food Network
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One long calzone, baked in the shape of a snake, can be cut into individual servings after baking. Stuff with your favorite pizza toppings and lots of cheese.
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Chef John fills his pot stickers with a seasoned ground pork mixture, but these are so versatile, you can fill them with just about anything.
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Get Brined Pork Chops with Soft Parmigiano Polenta Recipe from Food Network
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Strips of round steak are simmered in beefy gravy until tender, then served with dumplings for a down-home, old-time comfort meal.