Search Results (21,263 found)
cooking.nytimes.com
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry
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Mint, rum, lime juice, and ice are mixed in a blender creating a blended mojito so you don't have to spend time muddling the mint!
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You will melt over these penguins.
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Frozen corn and bell peppers meet with precooked brown rice and refried beans for a quick, tasty fajita version of the classic Buddha bowl.
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
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Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
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Here, all the ingredients are tucked inside foil packets, seasoned with Old Bay and cooked right on the grill.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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These easy butter cookies use almond extract and crushed almonds for crunch and flavor.