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Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
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Get Grilled Salmon and Pineapple with Avocado Dressing Recipe from Food Network
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A vegetarian Moroccan stew recipe similar to a tagine, with butternut squash, beets, chickpeas, and harissa served over couscous.
cooking.nytimes.com
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering The filling is a typical Greek dolmades filling.
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect for holidays and other celebrations, these Italian bakery-style butter cookies can be filled with fruit preserves, dipped in chocolate, and/or covered with sprinkles.
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Instead of sandwiching your burger between the two halves of a bun, try this extraordinary version that is piled on toast, then topped off with a fried egg.
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So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble.
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This pasta is truly heaven sent.
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Tuesdays and Fridays are harvest days at our house. Any vegetables remaining from Tuesday’s pickings I throw into a coop for Friday lunch. We made this one today...