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This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
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This spicy Thai-inspired vegan recipe has quinoa mixed together with coconut milk, broccoli, carrots, tofu, and a lime and Sriracha dressing.
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Get Tabbouleh Recipe from Food Network
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Get Turkey Tetrazzini with Spinach and Mushrooms Recipe from Food Network
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Get Pasta and Beans: Pasta e Fagioli Recipe from Food Network
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I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.
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Get Mediterranean Bean and Bacon Soup Recipe from Food Network
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A hearty kale and sausage soup is very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.
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Get Best-Ever Beer Cheese Soup Recipe from Food Network
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Get Black-Eyed Peas with Bacon and Pork Recipe from Food Network