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With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.
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Get Vermont Chicken Pie Recipe from Food Network
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatillo salsa and green chilies lend fresh, green flavor to this version of chili verde that's made hearty with tender chicken thighs and white kidney beans.
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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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Cajun rainbow carrot fries tossed in olive oil and a touch of coconut sugar are a colorful appetizer or an accompaniment to sandwiches.
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Holiday Spice Granola! Oats, almonds, cashews, cranberries, and dried apricots spiced with cinnamon, ginger, and cloves. Great homemade gift or special holiday treat!
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A simple slow-cooker version of the classic Italian pasta sauce.
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Beef brisket is pressure-cooked in a flavorful guajillo sauce with Mexican seasonings in this quick barbacoa recipe based on the traditional one from Guadalajara.
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This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!