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This kale, cranberry, and pepita salad is a modified version of a national grocery chain's kale salad. It's a delicious way to eat your greens!
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This is great anytime, but especially during chilly weather. It can be as mild or as spicy as you like, by adjusting the amount of hot sauce.
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Make a week's worth of breakfasts good to grab and go with eggs, spinach, bell peppers, jalapeno peppers, and ham.
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Get Lobster Quesadillas Recipe from Food Network
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The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year
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This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ranchero Beans Recipe from Food Network
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This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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My husband and I make this every year on our wedding anniversary. It's a wonderful, decadent dish that is perfect for a special occasion especially during those...
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Get Cheesy Stuffed Taco Meatballs Recipe from Food Network