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cooking.nytimes.com
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.
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There's nothing to be crabby about with these burgers.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spinach-Artichoke Soup Recipe from Food Network
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This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.
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This wonderful dish is a medley of meat and vegetable flavors.
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Get Grilled Rack of Pork With Cabbage Recipe from Food Network
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A holiday-worthy dinner, courtesy of your slow-cooker.
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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
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A vegetarian lasagna recipe made with butternut squash, Swiss chard, herbed ricotta, and Gruyère cheese and instead of pasta noodles, it's layered with polenta.
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Get Buffalo Chicken Mac 'n' Cheese Recipe from Food Network
cooking.nytimes.com
Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.