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Get Kale and Quinoa Salad Recipe from Food Network
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The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time
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Get Farfalle Del Mondo Recipe from Food Network
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Get Artichoke-Mortadella Flatbread Pizzas Recipe from Food Network
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This Greek-inspired pasta recipe is tossed with shrimp, feta, olives, and tomatoes in an easy, quick ouzo-spiked pasta sauce.
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Smoked cheese and green salsa give these crispy chicken taquitos that extra yum!
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Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.
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Get Casa Marina Jerk Wet Rub Recipe from Food Network
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Get Orzo Salad Recipe from Food Network
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Simmer herbed meatballs with escarole and kidney beans for a soothing soup.
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These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served!
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.