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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smoked Paprika Potato Wedges Recipe from Food Network
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A quick pasta side or light main dish combines whole wheat penne with artichokes, Greek olives, feta cheese, and plenty of spinach.
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Get Taco Cones Recipe from Food Network
cooking.nytimes.com
Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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These paleo-style cookies are full of cashew butter, dried cranberries, almonds, and dates!
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A sweet and spicy snack made with cayenne pepper, maple syrup, olive oil, and sliced sweet potatoes.
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.