Search Results (18,719 found)
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
cooking.nytimes.com
In this simple dish, thick pork chops are pan-seared, then finished in the oven Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
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Pulled pork sandwiches are a favorite at UNC Tar Heels tailgating parties. Serve the sandwiches with slaw, hot sauce, baked beans, and potato salad.
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Served with a port reduction sauce.
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Impress your brunch guests with this fancy-looking (but quickly prepared!) omelet roulade made with Oscar Mayer® Bacon.
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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
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Don't toss those beef bones - just freeze them. When you have 2 pounds, make beef broth using your Instant Pot® with minimal preparation.
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These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise a sweet and creamy filling loaded with chewy tapioca pearls.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!
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Dianthus is one of the 130 secret herbs and flowers used by monks at the Chartreuse monastery to make their signature liqueur.