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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lentils add a hearty texture to this zippy, mayonnaise-free potato salad.
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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Spiced cottage cheese is topped with a combination of ginger, onion, green chile pepper, and wilted spinach.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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An easy homemade corned beef recipe that's brined with traditional spices.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.