Search Results (198 found)
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This recipe is by Trish Hall and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
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A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.
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This cold salad recipe features lentils and tri-color spiral pasta and uses a Greek vinaigrette to make for a fast preparation.
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Why is it called Two-Day Chicken? Because it's two dishes in one. The first night is a succulent chicken in a mushroom and onion sauce, while leftovers (if there...
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If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!
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Add new flavor to lamb with berbere, a staple spice blend used in the cuisine of Ethiopia and Eritrea.
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Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.
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Get Ladybug Cupcakes Recipe from Food Network
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Pasta cooked in curry powder makes a spicy base for a flavorful mix of shrimp, smoked salmon and tender peas. A tarragon, oil and lemon juice dressing finishes this sophisticated salad.
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A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.