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Baechu Kuk, a traditional Korean soup made of napa cabbage, soybean paste, and anchovy broth, is a simple yet flavor-packed recipe.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Get Cucumber Salad Recipe from Food Network
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Beef and potatoes are simmered with rice vinegar, molasses, and curry powder.
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If you like peppery arugula, this simple salad is for you!
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
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If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Get Spinach and Red Pepper-Stuffed Chicken Recipe from Food Network
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Combine raspberry and orange vodkas with cranberry and pineapple juices to make the Victoria's Secret cocktail for your next happy hour.