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Make meal prep extra convenient with these breakfast burritos made of cheesy hash browns, ham, and eggs packed together neatly in a tortilla.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Heres an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Brussels sprouts are pan-fried in seasoned butter flavored with brown sugar, curry, and jerk seasoning in this Caribbean-inspired take on a favorite winter vegetable.
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An Indian-inspired spice blend warms up simply roasted cauliflower resulting in an exotic Thanksgiving side dish.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Italian sausage browned with fennel seeds is the beginning of this tomato and chicken broth soup with ditalini pasta.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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Before the hard salami, ham and provolone are piled on, the bread for these New Orleans sandwiches is spread with a piquant olive salad flavored with garlic, oregano and fresh parsley.