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Spicy paprika and peppers amp up these easy breakfast potatoes for a flavorful start to the morning.
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This Italian pasta salad features all the caprese ingredients and then some: mozzarella, tomatoes, basil, plus artichoke hearts and arugula.
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This light version of chicken piccata features chicken breasts marinated in yogurt, then fried in margarine and olive oil, and finished in vermouth and lemon juice sauce with capers.
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve with pasta, rice, or potatoes for a tasty weeknight meal.
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This gluten free Thai Vegetable Soup can be made in a jiffy with all natural, easy to find ingredients. It’s a wonderful dish to prepare for dinner on a chilly...
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Create a ham broth, pan-fry some fresh vegetables, and cook a lentil and ham soup all in an hour with a pressure cooker.
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This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
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This fresh tabbouleh, made with bulgur, tomatoes, mint, and cucumbers has a refreshingly light dressing, perfect for warm summer nights.
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This quinoa, couscous, and farro salad with vegetables is tossed in a simple lemon dressing and topped with feta cheese.