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cooking.nytimes.com
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
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Buffalo chicken has done the whole pizza thing, and now it's conquering the burger scene with this ultimate recipe.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
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You can make this in one pot. Sauté the veggies first and scrape up the brown bits to start the curry.
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Get Holiday Monster Cookies Recipe from Food Network
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Get Cin Chili Recipe from Food Network
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Get Thai-Style Halibut with Coconut-Curry Broth Recipe from Food Network
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Get Bacon-Wrapped Turkey Breast Stuffed with Pear Hash Recipe from Food Network
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Get Perfectly Crunchy Slaw Recipe from Food Network