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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.
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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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Tangy buttermilk flavors this panna cotta recipe that makes a beautiful and impressive make-ahead dessert when topped with fresh berries.
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Spicy sauteed turkey tenderloin, spinach, and blue cheese form the base of this wrap, but it's the strawberry-jalapeno salsa that really sends it over the top!
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Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit.
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After the big T-day feast, this classic turkey soup makes fine use of a turkey carcass with added vegetables such as carrots, celery, onions, peas, white rice, and even leftover stuffing.
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This honey ham and turkey sandwich layered with 4 kinds of cheese, onion, and fresh corn is a unique take on a grilled cheese sandwich.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.
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A simple but exotic sweet course or a cooling treat.