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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.
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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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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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This recipe for grilled stuffed jumbo white mushrooms cooks beautifully on the grill. It’s easy and impressive served as an appetizer or side. Serves: 4 portions...
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A lovely apple cider vinaigrette is whipped up and makes the beets, avocado and apples in this splendid salad come alive. This is a fun salad to arrange and layer on serving plates. When you 're finished, it looks like an abstract painting.
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Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.
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The sweet, earthy flavor of roasted beets complements the robust taste of fresh kale in a salad that makes a great side dish or a light meal.
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Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
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Grilled Polish Sausage and Sauerkraut! Here's how to cook Polish sausage with sauerkraut and onions, simmered in beer, and spiced with caraway seeds. A summer BBQ staple!
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Get Ranchero Rice Recipe from Food Network
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An easy rigatoni pasta recipe with a sauce of cooked tomatoes and onion with butter. The original is from Marcella Hazan's son, Giuliano.
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Used as the base of Martha Stewart's Marbled Lemon Tart, this crunchy cornmeal shell is flecked with lemon zest and fresh sage.