Search Results (3,246 found)
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A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.
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Homemade chicken pot pie filled with carrots, corn, and green beans is a warm and comforting meal for cold winter evenings.
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This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We sass up steamed bass by cooking it in ginger-and-sesame soy sauce and topping it with frizzled jalapeños and scallions.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics.