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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish
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Golden cherry tomatoes, yellow peaches, and orange bell peppers are the highlights of Chef John's sun-kissed gazpacho, a refreshing yet savory summer soup made easily in the blender.
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Get Pulled Chicken Tacos with Seasoned Taco Shells Recipe from Food Network
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A vegetarian main dish with a filling of thick, chunky eggplant, mushrooms, and tomato sauce covered with cheesy polenta and broiled until bubbly.