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cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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Get Tortellini Soup Recipe from Food Network
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This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms.
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Get Spinach Dip Stuffed Artichokes Recipe from Food Network
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This is the most flavorful chicken ever.
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Move over, stuffed bell peppers.
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Get Spinach-and-Garlic Lentils Recipe from Food Network
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Spinach queso blanco adds a little green to everyone's favorite melted cheese dip. Garlic and roasted Anaheim chiles give it a kick, and fresh pico de gallo adds...
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Meatloaf recipes tend to be dry and dense. Not this Meat and Spinach Loaf from "The Essential New York Times Cookbook" by Amanda Hesser.
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Super simple and delicious, this pomegranate, arugula, and spinach salad is a beautiful addition to any meal.
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A recipe for a hearty, warming stew filled with flavorful sausage and fresh veggies.