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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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Sweet and hot Italian sausages are cooked in a slow cooker with red and green bell peppers and sweet onions. Serve over pasta, and you have an easy weeknight meal.
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Watercress topped with a cucumber and red pepper flake dressing is a spicy salad that is quick and easy to prepare.
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Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
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Slowly simmering the oxtails to make a rich broth delivers terrific flavor to this soup with bok choy, long beans, and eggplant.
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This creamy and smooth soup with chicken, onion, celery, and Cheddar cheese offers a hint of spice from the buffalo sauce.
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Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
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The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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A meaty ham bone brings tons of flavor to these simple pinto beans, simmered until tender in a slow cooker.