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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes It looked so comforting that I decided to use canned tomatoes and make a winter version The onion not only contributes flavor but also texture to this thick potage.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.
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This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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Pearl onions are caramelized, then quickly sauteed with green beans. The combination of flavors is what makes this dish a hit!
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Caramelized onions add a sweet note to the red chard, and capers and kalamata olives a salty bite in this simple dish.