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Replace chicken with seitan for this vegetarian take on chicken piccata. We promise it's just as delicious, and it's super quick and easy to make.
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Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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Get Mushroom Gruyere Grilled Cheese Recipe from Food Network
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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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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Get Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach Recipe from Food Network
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.