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Like an open-faced veggie omelet with basil and cheese.
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You can substitute brown or green lentils for the red in this dish.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy way to make a tasty, tender steak on the grill! Marinate for a minimum of 2 hours.
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Recipe for Vegetable Frittata, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible.
Ingredients: pork butt, chile, brown sugar
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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Get PICNIC POTATO SALAD WITH CALIFORNIA AVOCADOS (Sponsored) Recipe from Food Network
cooking.nytimes.com
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
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We love sweet potatoes and they are terrific when combined with plain white ones, especially in an old fashioned potato salad. This one has mayonnaise, a bit of mustard, celery, hard-boiled eggs, and a smidgen of chopped onion.
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Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.