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An easy yet unexpected weeknight dinner.
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Get Balsamic Onions Recipe from Food Network
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Red and green cabbage is tossed with carrots, green onion and red bell pepper in a sweet and tangy cider vinaigrette.
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I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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Get Sunny's Southwestern Chicken Pot Pie Recipe from Food Network
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This one-skillet dinner with pasta, sausage, and colorful bell pepper strips is simmered in tomato sauce and ready to serve in half an hour.
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Get Roasted Pepper and Feta Cheese with Arugula Pesto Galette Recipe from Food Network
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegetarian "Southern-style" Collard Greens Recipe from Food Network