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This satisfying soup from chef David Bull is an excellent source of fiber.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
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You should top your green bean casserole with fried onion rings this year. Just trust us on this one.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Ground beef is simmered in a coconut milk sauce with fresh vegetables and water chestnuts in this comforting Tinaktak recipe from Guam.
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Middle Eastern-Style Chicken, Veggies and Rice Recipe from Food Network
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Get Pinto Bean Salsa Salad Recipe from Food Network
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What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade