Search Results (17,189 found)
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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Guacamole is even better with the addition of sweet Dungeness crab.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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An untraditional marriage: German sausage meets Italian green.
cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Short Ribs Recipe from Food Network
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Get Darwell's Crawfish Etouffee Recipe from Food Network
cooking.nytimes.com
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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When I asked my friends what they like about macaroni and cheese, a surprising number of people talked about how their moms would put cut up hot dogs in the boxed...
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This Greek-inspired pasta recipe is tossed with shrimp, feta, olives, and tomatoes in an easy, quick ouzo-spiked pasta sauce.