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Two types of pepper, sweet red bell and fiery jalapeno, conspire to give this rib-sticking soup a mild kick.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is for garlic lovers! Tiny pieces of garlic are fried in olive oil and served over pasta, then topped with Parmesan cheese. Don't be scared off by the amount of garlic used, it caramelizes and sweetens as it fries in olive oil. It has become a favorite in my family, including my kids.
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Recipe for Coffee-and-Cream Coffee Cake, as seen in the April 2008 issue of 'O, The Oprah Magazine.'
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These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store.
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This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.
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Get Bacon and Egg Stir-Fry Recipe from Food Network
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Cauliflower is the new flour.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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This homemade yogurt cumin salad dressing is a creamy Mediterranean-inspired addition to any salad or dish.
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Recipe for Moroccan Lamb Stew with Chickpeas and Prunes, as seen in the April 2009 issue of 'O, The Oprah Magazine.'