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Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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I love corn but creamed corn was not a favorite... unless done just right. I still would like to figure out the secrete to a creamed corn I had once at a picnic...
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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This flavorful halibut is spiced with herbes de Provence and seafood seasoning and then pan-fried for a quick and easy dinner.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Get Easy Asian Soup Recipe from Food Network
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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...