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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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Crumbled tofu is mixed with beans and vegetables in this thick, spicy meatless chili that is sure to please!
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Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
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This quick-cooking meal transforms leftover turkey into a flavorful one-dish dinner.
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Comfort food on a cold winter's night, cabbage simmered in chicken broth is also an age-old folk remedy for curing the common cold.
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Get Grilled Skirt Steak Gyros Recipe from Food Network
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Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.
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Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.