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This fresh and different salad combines spinach leaves with hearts of palm, creamy avocado pieces, tomatoes, and mushrooms. Served with a sweet and spicy vinaigrette.
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An easy rigatoni pasta recipe with a sauce of cooked tomatoes and onion with butter. The original is from Marcella Hazan's son, Giuliano.
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Get Falafel Recipe from Food Network
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The lowly chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried. They're a nice addition to a tray of wings.
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Get Lamb Burgers with Caramelized Red Onions, Mayoli and Feta Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
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For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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Get Prosciutto-Wrapped Chicken Breast Recipe from Food Network
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Get Smoked Cheddar and Creole Mac and Cheese Recipe from Food Network
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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo