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CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION. by The Simple Chef® , Chef DonClark Williams Earlier in the evening a woman had told me she needed to...
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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This traditional Turkish soup with red lentils, bulgur wheat, and dried mint is wonderful and easy to make. Garnish with lemon slices and fresh mint leaves.
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This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
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Get Holiday Biscotti Recipe from Food Network
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All the flavors of Mexican posole, including pulled pork and hominy, are topped with Cheddar cheese in this recipe for on-the-go burritos.
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This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.
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Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel This one comes together so quickly, you can make it on a whim.
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Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.
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Get Provencal Cod, Potatoes and String Beans Recipe from Food Network
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I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy...