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cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans — although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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Get Ultimate Mac and Cheese Recipe from Food Network
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Indian-inspired spices pair with frozen okra for a quick, super easy, roasted side dish that's great for busy weeknights.
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Get The Best Bbq Ribs Recipe from Food Network
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This quick and easy chicken dish will look and taste like a gourmet meal, though it takes a mere 20 minutes to make.
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Peppery arugula is the perfect vessel for this savory-sweet combo.
cooking.nytimes.com
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig) The only potentially tricky part is scoring the skin If you are buying the meat from your butcher you can have them do it for you
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Get Smoked Honey-Mustard Chicken Wings Recipe from Food Network
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This savory casserole is made with browned ground beef, stuffing mix, and fried potatoes livened up with chopped olives, pickles, and pimentos, and then baked until golden brown and crispy.
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The perfect light and bright weeknight meal.