Search Results (12,390 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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People who frequently eat canned foods like protein-rich canned tuna may have healthier diets than people who don't. Your next nutritious meal is a can - or two - away!
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This buttermilk and creamy salad dressing based recipe can be prepared in 15 minutes.
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This recipe is great hot or cold. I invented it in grad school when I had no time to cook. It's a quick and easy one dish recipe. I use it as a side dish for nice meals or a full meal for lunch. You can make it in 5 minutes or less and eat immediately. For extra protein you can add chicken breast.
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Are you ready to start grilling? Try this amazing recipe for marinated grilled chicken!
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Try an easy coleslaw made with zucchini and carrots--it's a fresh way to use up that bumper crop of zucchini.
Ingredients: zucchini, carrot, fat, sugar
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A creamy dressing with green salsa, lime juice, and sour cream tops off this tasty Mexican-inspired green salad with cooked chicken.
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This taco salad, loaded with tons of vegetables and lean ground beef, is topped with a tasty dressing made with tomatillo salsa and lime juice--it takes about 30 minutes to make!
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Keep these around with some vodka for an instant cocktail hour.
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.
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Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes.
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A simple, flavorful Indian-style dish! Peas and cauliflower are sauteed with cumin and mustard seed.