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Get Shortcut Moroccan Vegetable Tagine with Couscous Recipe from Food Network
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With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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Get Sweet Onion Relish Recipe from Food Network
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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Get Spaghetti Squash Alfredo with Pancetta and Peas Recipe from Food Network
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Get Butternut Squash and Bacon One-Pot Pasta Recipe from Food Network
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Get Butternut Squash Muffins with a Frosty Top Recipe from Food Network
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This recipe is by Merrill Stubbs and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.