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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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Get Wheatberry & Farro Salad Recipe from Food Network
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Basil, marjoram, thyme, and red wine flavor this tender pot roast.
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Salmon, lentils and bacon-a near perfect trinity of protein.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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This chunky potato stew loaded with vegetables like carrot, red bell pepper, and garlic makes for a hearty vegan dinner on a weeknight.
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Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)
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Get Nancy's Marinara Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Lenzer and takes At least 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: carrot, onion, rosemary
cooking.nytimes.com
Tunisians often add tuna to their frittatas I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.