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This moist pear and walnut tube cake topped with a rich, nutty brown butter icing would be a memorable finish to any fall or winter dinner.
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These crispy chocolate cookies with a hint of mint taste just like the beloved Girl Scout treats, Thin Mints®.
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A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
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In Seville, garbanzos con espinacas is a popular dish served in both fine restaurants and tapas bars.
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A fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit, and Gorgonzola tossed in a grapefruit vinaigrette - perfectly refreshing for the warm weather!
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tangy buttermilk, sweet corn, and spices combine to make a simple yet rich summer soup.
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Tostada shells are layered with seasoned ground beef and potatoes topped with an egg and sprinkling of cilantro for a simple Mexican-inspired breakfast.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.
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This hearty, slow cooked stew with south-of-the-border flavors features tender beef, corn, beans, and salsa to make a satisfying dish that the whole family will enjoy.