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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
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These juicy burgers use simple ingredients and are prepared in an air fryer for a quick and easy weeknight meal.
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Chickpeas are roasted with vegetables and a hearty serving of Hungarian paprika for a spicy and quick side dish.
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These quick and easy hush puppies use corn muffin mix and are nicely spiced with garlic and onion powder.
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Three cheeses are stuffed in a buttered pastry wrapper with cilantro and garlic for a savory, Middle Eastern-inspired snack.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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Pimentos are mixed with Cheddar and feta cheeses in this mayonnaise based sandwich spread which can double as a snack dip.
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Five Spice Seared Duck - Asian Greens Spring Roll Recipe from Food Network