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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
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Morningstar Farms® Veggie Sausage Patties make this breakfast a down-home dish you can feel good about digging into.
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Get Missy's Marinated Tomatoes Recipe from Food Network
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These cabbage rolls are stuffed with a mixture of beef, pork, and venison, then baked in a tomato sauce. I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption.
cooking.nytimes.com
Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice Asparagus actually stands up quite well to aggressive flavors
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Get The Wild Plum Cafe's Oxtail Soup Recipe from Food Network
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Get Cocoa Pork Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
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Cubed pork tenderloin, onions, and green peppers marinate in fresh lemon juice, olive oil, soy sauce, garlic and oregano. Thread the meat and veggies onto skewers, then grill.