Search Results (4,233 found)
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This plate is beautiful to look at and sensational to eat.
cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
www.chowhound.com
Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
www.allrecipes.com
Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
cooking.nytimes.com
The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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A classic, creamy recipe, but with made kohlrabi instead of potatoes.
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Portabello mushrooms are amazing and when they are baked with olive oil and then stuffed with an equally amazing kasha-based pilaf - flavored with carrots, and garlic - the end result is indescribable.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Get Nachos with Pickled Jalapenos Recipe from Food Network
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Get Three-Bread Stuffing Recipe from Food Network
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Replace burger buns with tortillas in this fun recipe mashup for cheeseburger quesadillas topped with cheese, tomato, lettuce, and onion.
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Get Smoky Turkey Shepherd's Pie Recipe from Food Network