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Warm up with a hearty soup recipe drawn from a classic - the baked potato.
cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
www.simplyrecipes.com
Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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Get Neapolitan Calamari and Shrimp Salad Recipe from Food Network
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Get Sunny's Tater Tot Pie Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
www.chowhound.com
Fresh spinach and Greek feta wrapped in buttery phyllo dough.
www.allrecipes.com
White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker such as Instant Pot®.
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Chicken soup is pretty universal. This Korean version is a hearty, healthy, and delicious way to change up an old favorite.
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Crispy potato skins stuffed with steak, provolone cheese, peppers, and onions that are great for game day, parties, and barbecues.
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Get Grilled Monterey Sardines Recipe from Food Network