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Homemade pizza dough gets an interesting twist when rye flour is added to the dough for a nice change from the traditional crust.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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A white peach sangría recipe with peach liqueur, peach nectar, and Moscato d'Asti.
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Steel-cut oats and quinoa breakfast cereal with almond meal, flax, and cinnamon is a quick and easy vegan meal to start the day with.
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A salad made with elbow macaroni and kidney beans has a red wine vinegar and light mayonnaise dressing. It is perfect for picnics!
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Get Chicory Salad with Walnuts and Parmesan Recipe from Food Network
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
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Worcestershire and soy sauces enliven creamed chicken with rice.
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Garlic scapes and spinach add a new twist to the traditional pesto recipe. Stir into pasta, spread on a sandwich, or mix into a dip for extra color and garlic flavor.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
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Get Roman Popcorn Recipe from Food Network