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Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste.
cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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You've never seen potato skins quite like this before.
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This satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.
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This tasty pork and mushroom stir-fry is ready in only 35 minutes!
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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This irresistible party dip combines braised leeks and red and yellow onions with cream cheese, Parmesan, and mayonnaise, baked until bubbling.
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Ziti and Italian sausage baked with mushrooms, onion, celery, mozzarella and a simple tomato sauce.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
cooking.nytimes.com
This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.