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An entrée of roasted pork, carrots, and onions can be made in advance or right before the meal; it can also be served hot, cold, or at room temperature.
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Richly-flavored, buttery Yukon Gold mashed potatoes are flavored with mellow roasted garlic you make yourself.
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Get Pate a Choux Centerpiece Recipe from Food Network
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In this ricotta tart recipe, honey and lemon zest add flavor; a crisp crust and crunchy almond topping sandwich the creamy filling. Serve it for Easter!
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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Get Veal Piccata Recipe from Food Network
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Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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You can now have your favorite bagel at the Thanksgiving dinner table.
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Spaghetti squash stands in for pasta and is tossed with zucchini, bell pepper, tomato, and feta cheese for a nice spin on an Italian standard.
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A lighter vegetable lasagna has strips of zucchini instead of noodles. Seasoned Italian crumbs and plenty of Parmesan cheese bring the flavor.
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Beef stroganoff is perfect for the slow cooker; this recipe uses cream of mushroom soup, fresh mushrooms, onions, and herbed cream cheese.