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Fire up the slow cooker Thanksgiving morning to simmer mushrooms in a flavorful broth all day and impress your guests by dinner time with marinated mushrooms.
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Turmeric turns this simple rice pilaf with onion, peas, and carrot a beautiful bright yellow, an easy side dish ready in under an hour.
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This recipe makes a great teriyaki sauce, quickly and easily, with soy sauce, ginger, and garlic.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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A chunky beef stew with potatoes in a flavorful curry and beef broth.
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Moist plum coffee cake is baked with a cinnamon crumble topping sure to please all your guests at brunch.
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Get Maggie Mahoney's Turnips Recipe from Food Network
cooking.nytimes.com
This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan
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Barbacoa meat, also known as beef cheek meat, is slow-cooked with onion and garlic until juicy and tender. Serve on tortillas with hot sauce and cilantro.
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This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate.
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This is a lovely spiced tea loaf for the bread machine with a reasonably short rise time for a yeast bread.