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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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This margarita chicken gets its kick from a zesty marinade of fresh juice, liquor, and seasonings. You've tried the rest, now try the best!
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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Nice big meatballs are flavored with Italian herbs, wrapped in sliced bacon, and baked for a tasty main dish.
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
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Cooking butternut squash and onion until browned gives a particular flavor to this soup full of fall flavors.
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Seasoned fresh green bean wraps with provolone cheese are a quick, vegetarian meal to prepare for lunch boxes and weekday lunch.
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Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles and meat tortellini in this satisfying soup.
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The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
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A lovely apple cider vinaigrette is whipped up and makes the beets, avocado and apples in this splendid salad come alive. This is a fun salad to arrange and layer on serving plates. When you 're finished, it looks like an abstract painting.