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This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.
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This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.
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Lightly-cooked and tender sea scallops, served in the simplest, quickest sauce of lemon juice, butter, parsley, and fresh basil, are served over angel hair pasta for an elegant but easy dish. Add cream or Parmesan cheese if you like.
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Get Cacio e Pepe with Crispy Pancetta Recipe from Food Network
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The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce.
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If you like hot spinach artichoke dip, this cheese ball is for you.
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This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.
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Win everyone over with this supercheesy macaroni and cheese from Kelsey Henderson, who's competing with her sister, Vanessa Henderson, on NBCs The Chopping Block.
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This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy potato sausage soup is a warm and comforting meal perfect with a side of bread for dipping.
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This popular Russian salad is a mix of romaine lettuce, tomatoes, cucumber, and onion with a sour cream dressing.
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Get Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Recipe from Food Network