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Brussels sprouts with chestnuts and double-smoked bacon is a side dish that steals the show. Try it along side your favorite main dish any day.
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Rolled oats and Grape Nuts® make a crunchy topping for this classic apple crisp.
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An easy panzanella (Tuscan bread salad) recipe, with kale, canned cannellini beans, dried cranberries, and feta cheese.
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This easy chicken stir-fry recipe has crisp snow peas and red peppers tossed with marinated chicken in a light coating of savory sauce. Instructional video included...
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
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Coconut and pineapple bring a Caribbean vibe in this baked coconut French toast with pineapple-rum sauce.
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Easy Southern classic, with chicken, sausage, ham, and shrimp.
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A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
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Another type of water kimchi with just a hint of spice. For those of you being misdirected here from the "Special Coverage" navbar, copy and paste this link into...
cooking.nytimes.com
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions You can use freekeh or farro here for the grains Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting
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Get Potato-Leek Pizza Recipe from Food Network