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Brunch is for savory eggs, in my opinion. Serve this spicy Italian open-faced omelet with a cold glass of milk at your next brunch!
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Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
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The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple Sweet, ripe summer tomatoes, salt and olive oil are all you need The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness
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This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
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Get Torta di Pasta Recipe from Food Network
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This chicken salad gets a flavor boost through the addition of sweetened dried cranberries, toasted almonds, and feta cheese.
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Chicken breasts baked with potatoes and broccoli in a cheesy soup mixture.
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Oatmeal chia seed cookies made with coconut oil and applesauce are a vegan version of oatmeal cookies that make a hearty snack!
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Browned ground beef, zucchini, and onions are simmered with tomatoes and seasoned rice for this easy one-pot meal topped with grated cheese.
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Here is a recipe you'll love for its simplicity and wonderful flavor! Layers of cucumber, tomato, red onion, and green pepper are sprinkled with kalamata olives, feta cheese and oregano, then drizzled with lemon juice and olive oil.