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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wintertime Tomato Soup Recipe from Food Network
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
cooking.nytimes.com
There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day
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Homemade paneer simmered in a fragrant, creamy spinach and tomato sauce makes this vegetarian Indian dish one that even meat-lovers will enjoy.
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We are having friends over tomorrow evening for a small barbecue and I will be serving this easy, delicious, tangy Umeboshi Cucumber Salad Dressing over fresh...
Ingredients: umeboshi, olive oil, cucumber, garlic
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Make this easy Spanish rice and beef, a quick weeknight dinner of rice simmered in a flavorful combo of beef stew meat, tomatoes, and sazon.