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This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An easy asparagus soup recipe with crème fraîche.
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This is a vegetable dish that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.
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Get Carne Guisada Recipe from Food Network
cooking.nytimes.com
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
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This rich and creamy corn chowder recipe is filled with sweet corn and tender chunks of potatoes, and is topped with chives and crispy bacon.
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This easy slow cooker turkey breast is is packed full of Mediterranean flavors, and makes your house smell wonderful.
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Get Christina's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup Recipe from Food Network
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This beautiful red rice with spices and tomato sauce, easily made in an Instant Pot(R), is a wonderful side dish for any Mexican meal.
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Tomato sauce with turkey and quinoa is layered with pan-fried eggplant and cheese in this low-carb lasagna that is delicious and satisfying.
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An easy baked tortellini recipe with Swiss chard, mushrooms, and mozzarella.
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Get Pasta Primavera with Beets, Radishes and Radicchio Recipe from Food Network