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Chef John uses chopped celery root in his version of this classic salad--just 4 ingredients and a creamy dressing is all it takes.
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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Roasted small potatoes and wild mushrooms are seasoned with fresh tarragon and garlic and drizzled with sherry vinegar for a warm salad or side dish perfect for fall.
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Prepare the best roast chicken every time with just a mixture of herbs and margarine rubbed onto the skin of a whole chicken. Ready in just 2 hours.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
www.delish.com
These stuffed mushrooms make great bite-size appetizers.
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Get DOVER SOLE A LA MEUNIERE Recipe from Food Network
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Get Bison Stew Recipe from Food Network
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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This is heavily adapted from a Tyler Florence recipe. Actually, I've never tried the original recipe as written- I made several changes the first time I tried...