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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Well this is easy as one, two, three. Brush the pizza crust with olive oil. Spread with tomato sauce. Top with veggies and cheese. Woops, four. Bake until cheese melts and bubbles.
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These flavorful baked beans have an added boost of protein from ground beef and kidney beans. They are perfect for summer get-togethers or a weeknight dinner.
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This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.
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Zucchini is sauteed with onion, tomatoes, bacon, and cheese. Great as a side or as a vegetarian main.
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Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema.
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A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.
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Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.
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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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These slow cooker baked beans and ham go with all your favorite foods and are ready just in time for dinner.
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Chicken sausage, ricotta cheese gnocchi, and broccoli combine in this Italian-inspired skillet dinner that's quick and easy to prepare.