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cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 20 minutes, plus 4 hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cranberry-Glazed Pork Tenderloin Recipe from Food Network
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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Get 3-Bean Salad with Lemon Vinaigrette Recipe from Food Network
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.