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The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
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Give your taco fillings a Caribbean twist.
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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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This homemade salad dressing with apple cider vinegar and corn oil is great on both tossed green salads and pasta salads.
cooking.nytimes.com
Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more.
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An easy and satisfying cod chowder is ready to eat in just 1 hour. The rich soup has plenty of potatoes, bacon, and corn.