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Chicken Cacciatore gets even better when simmered in a Tuscan flavor infused broth. It adds fantastic flavor to an all-time favorite, and this dish pairs perfectly with your favorite pasta.
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Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.
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Avocados and fresh corn from the cob cohabitate with red pepper flakes, red wine, spices, herbs, and vinegar in this sassy salsa. Try it as a side dish with grilled chicken, or eat it plain with tortilla chips.
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Get French Onion Soup with Bagel Bread Pudding Croutons Recipe from Food Network
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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Unfurl the red, white, and blue with this beautiful, easy, and patriotic flag cake perfect for the 4th of July, Memorial Day, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!
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A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
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Get Artichoke Gratinata Recipe from Food Network
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This picnic-friendly salad features gluten-free chickpea pasta with a dairy-free dressing and Mediterranean-style roasted vegetables.
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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.