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Salad greens, pears, walnuts and gorgonzola are tossed in a cranberry dressing in this beautiful seasonal salad. Serve as the first course to a Thanksgiving meal.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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Get 'Liquid Gold' Chicken Broth Recipe from Food Network
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To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
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Get Baked Cheese Polenta with Swiss Chard Recipe from Food Network
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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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This lighter version of the All-American classic uses Sriracha and barbeque sauce to spice up ground turkey.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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This is an excellent recipe I came up with one day. Italian sausage is simmered in beer with bell peppers and red onions.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.