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This recipe is by Suzanne Hamlin and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
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This Denver scramble recipe is a mixture of slow-cooked scrambled eggs, ham, bell pepper, onion, and cheddar cheese.
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Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
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Get Shrimp and Salmon Cakes Recipe from Food Network
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These bars are very easy to make and taste like pumpkin pie with a streusel topping. Serve with whipped cream, if desired.
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Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair.
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Avocado and kala namak salt work together to create the texture and flavor of eggs in this egg-free egg-salad-like picnic salad.
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Easily prepared and roasted in the oven, this curried vegetable medley with potatoes, zucchini, and onion is an aromatic and flavorful side dish to any meal.
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There is no cooking required to get this classic vinegar- and mustard-based Carolina-style barbeque sauce sweetened with honey.