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When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Shrimp, mushrooms, and noodles are stir-fried in sesame oil, creating a quick Asian-inspired dinner.
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.