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cooking.nytimes.com
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself You can simmer the gravy up to five days ahead and store it in the fridge
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Get Skillet Deep Dish Pizza Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula Recipe from Food Network
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Get Lamb Chops with Cherry Mint Sauce Recipe from Food Network
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Get Sunny's Easy Chicken Parm Dog Recipe from Food Network
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Tomato sauce with turkey and quinoa is layered with pan-fried eggplant and cheese in this low-carb lasagna that is delicious and satisfying.
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Get Chimichurri Sauce Recipe from Food Network
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Get Ten Minute Tomato Sauce Recipe from Food Network
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This is a vegetable dish that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.