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Onions, peppers and provolone cheese come together to make a great one pan supper. This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.
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Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is the after-work hangout of choice for digital entrepreneurs.
cooking.nytimes.com
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
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Slices of bread with a smoky vegetarian lentil spread and runny-yolked eggs.
cooking.nytimes.com
This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A rich Dijon cream sauce smothers sauteed chicken and mushrooms.
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We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill.
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This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.
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Get Stewed Rabbit Recipe from Food Network
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This quick and easy recipe for fried rice with a hint of sesame oil makes a tasty vegan side dish you can change up to suit your tastes.
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Using reduced calorie ingredients makes this soup with cans condensed cream of potato and chicken soup combined with mixed vegetables and cubes of cooked chicken both low in both calories and fat.
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This super-easy version of pot pie is in the oven in just 10 minutes.