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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Given extra flavor from nutmeg, this lemon zucchini bread is an easy, sweet option that everyone will love.
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For a special holiday entree, make a savory mixture of shredded zucchini, matzo farfel, eggs, onion, and garlic. Stuff it under the skin of boneless chicken breasts and bake the breasts to juicy perfection.
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Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.
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Get Shrimp Filled Zucchini Blossoms Recipe from Food Network
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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Trader Joe's make a killer fresh pesto; brighten it up with roasted red peppers in this healthy pasta.
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
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Get Cornmeal-Fried Onion Rings Recipe from Food Network
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Get Rainbow Deviled Eggs Recipe from Food Network
cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor