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cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
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Get TBL Panzanella Recipe from Food Network
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Upon request from one of my bestest friends I created this dish. She has been requesting a high protein low carb recipe and this is what I came up with. If...
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Get Cheeseburger Cake Recipe from Food Network
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Get Stuffed Cabbage Rolls (Galumpkis) Recipe from Food Network
cooking.nytimes.com
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies The whole mess goes in to the oven for about 15 minutes until the chops are cooked through
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This salad recipe tosses ribbons of kale with cherry tomatoes, feta cheese, scallions, and mint in a tangy Dijon-garlic dressing.
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This recipe for curried cauliflower soup is quick and easy to prepare, is perfect for cold evenings, and fits into a paleo-lifestyle.
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Get Spring Chicken Salad Recipe from Food Network
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A rich chocolate chip banana bread recipe.
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Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.