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Get Tomato Slab Pie Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This soup recipe came after a year of trying to duplicate Hale n' Hearty's (Manhattan based Soup Cafe Chain)Tomato Orzo Soup. I usually turn my nose up at semi...