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cooking.nytimes.com
Like other commonplace ingredients, beans too often fail to get their culinary due Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
www.allrecipes.com
Bacon and blue cheese join Buffalo sauce-marinated chicken for a satisfying salad packed with tomatoes, celery, and cucumber.
www.allrecipes.com
This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Chicken Alfredo Pizza Recipe from Food Network
www.allrecipes.com
This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Get Skillet Chicken Parmesan with Artichokes Recipe from Food Network
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Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
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Bacon and apple flavors infuse these pan-seared pork chops served with a rich pan sauce.
www.delish.com
Eggplant, zucchini, and peppers are just the ticket for a summertime meal.