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These luscious little tarts are filled with fresh ricotta. The trick to making the cheese silky is to puree it before spreading it on the flaky pastry and topping it with oven-roasted tomatoes.
Ingredients: cocktails, alcohol, soups, chocolate
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This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh curry leaf adds fragrance and flavor.
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.
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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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A sweet and spicy quinoa recipe that works well either as a main course or a side dish.
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This Indonesian chicken fried rice is flavored with curry, red chile peppers, and topped with peanuts and cilantro.
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Make these dreamy and creamy spuds.
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Prepare to be addicted.
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Rice-like orzo pasta is a fun way to switch up your pasta routine. Combined with summery veggies and healthy chicken breasts, this orzo dish wins fans every time.