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Sun-dried tomatoes and basil distinguish this hearty bread. Quinoa grain and wheat bran add a subtle nutty quality.
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A recipe for breakfast empanadas
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This panini is giving the BLT a serious run for its money.
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Mandy Heaston.
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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Tomatoes stewed with celery, onion, green pepper and basil.
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This is a fresh and creamy green salsa, sort of a cross between guacamole and salsa verde. Put it on tacos, drizzle over grilled meats, or use it as a dip with some chips.
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.