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Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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Marinated asparagus is served cold with crunchy pecans and green onions.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
cooking.nytimes.com
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children) Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce Serve with lots of steamed rice
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Get Grape Gazpacho Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's spiced pumpkin cheesecake takes time, but the fluffy texture and rich flavor is worth the wait.
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Cheddar thumbprint cookies are filled with hot pepper jelly for a savory appetizer for your next party.
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I'm not sure if these brownies are good, or if I like them just because they're the ones my mom made.
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A sweet stovetop confection made with milk, sugar, semolina, butter, and a hint of cinnamon.