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Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
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This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. Serve it with mashed potatoes and roasted green beans.
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These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
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Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto.
cooking.nytimes.com
Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast
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A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
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Despite its name, Greek Sauce is actually a regional favorite of western Pennsylvania as a topping for hot dogs, hamburgers, and even French fries. In this iteration of the sauce, ground beef is simmered with a variety of spices, tomato sauce, and mustard.
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This delicious homemade Korean BBQ rice bowl comes together in a flash.
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This dish of tender chicken breasts simmered in a light lemon sauce makes the perfect weeknight dinner. Serve it with your favorite pasta and a side salad for a complete meal.
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Get Spinach and Artichoke Dip Pasta Recipe from Food Network