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Apples and roasted pepitas add satisfying crunch and autumn flair to this fresh green salad sprinkled with tangy bleu cheese and cranberries.
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With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
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A spicy red lentil soup that is fast and easy.
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I like using Cripp, Braeburn, or Gala apples in this yummy salad!
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This one-pot soup doesn't take a lot of time, but it sure tastes like it does. Italian sausage, chopped spinach, and orzo pasta combine with green pepper, onions, and garlic, in a chicken broth and tomato soup.
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
cooking.nytimes.com
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.