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Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors.
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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix.
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Quinoa replaces noodles in this version of a tuna casserole.
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For the most appealing result, select root veggies of contrasting colors. You can leave the peels on all the veggieseven the acorn squash. Just scrub them well, and make sure you cut the squash into semicircles for easy prep and beauty on the plate.
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A ground beef, corn, and bean chili is topped with cornbread in this hearty, family-friendly baked casserole that's easy on the wallet.
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Because stovetop smoking is so fast, lean pork tenderloin won't become too dry.
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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This whole wheat banana bread is sweetened with honey and rich with peanut butter.
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Simple cake doughnuts you can make fresh in your own home. Spiced with cinnamon and nutmeg, you could even make the dough the night before!
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Cornmeal and chia seeds add a little extra crunch in these crowd-pleasing, light waffles. Serve with your favorite toppings.
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Get L'Agnello Marocchino: Moroccan Lamb Recipe from Food Network