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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
www.delish.com
Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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Bacon, canned baked beans and seasonings are combined with garbanzo, lima, kidney and butter beans in this sweet and sour casserole.
www.chowhound.com
Here's an easy way to get the banana bread taste you love, in granola form. Try our Chowhound recipe.
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With coconut, rum, and fruit flavors, this refreshing cocktail is a tropical treat not to be missed.
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
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These 3-layer Nanaimo bars have a crushed sandwich cookie crust!
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. Barley has a nice chew that is delicious with spiced tofu, says Forte.
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Fingerling potatoes get a boost of flavor from baking with coconut oil, onion, and garlic.
Ingredients: potatoes, onion, coconut oil, garlic, salt