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Eggs, noodles, and cheese is baked together with spinach for a hearty breakfast, lunch, or dinner.
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John pairs sweet, juicy watermelon with fresh mint and briny olives and feta for a summer-ready dish that will surprise!
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Topped with an insanely delish—and easy—pineapple salsa, these pork chops take on a fresh, tropical flavor.
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Peanuts, chicken, and cilantro lend a Thai twist to this easy pizza!
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Chow down on the holy trinity: Chicken, bacon and ranch.
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Ground beef and Italian sausage mixed with bell pepper, onion, hot wheat cereal and meatloaf standards for a variation on this family favorite.
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
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The dressing in this salad is warm and yummy. Vinegar, lemon juice, and a smidgen of sugar are stirred into warm bacon drippings and cooked until hot and ready to pour over chopped lettuce and green onions. Sprinkle with bacon and serve.
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Massaging kale, chipotle chile pepper, smoked paprika, and vinegar together creates a very tender and smokey kale salad.
cooking.nytimes.com
In Spain, wild asparagus is very popular, and it’s a sure sign of spring Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.