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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.
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This smoky, creamy sauce makes an awesome dip for pupusas, quesadillas, or tortilla chips. You'd never know that there's no dairy in it —all of the creaminess...
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Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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This delicious, flavorful vegetable soup features the flavors of garlic, truffle oil, balsamic vinegar, and applesauce.
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Simply delicious, fast, and easy, this spicy-sweet Korean shrimp recipe uses a homemade soy marinade that also creates a thick, shiny glaze.
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Get Black Bean Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.