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A vegetarian Moroccan stew recipe similar to a tagine, with butternut squash, beets, chickpeas, and harissa served over couscous.
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Get Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout Recipe from Food Network
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Get Winter Minestrone and Garlic Bruschetta Recipe from Food Network
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Perfect for cold-weather entertaining--make this soup ahead of time, freeze, and simply reheat when your guests have arrived.
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Cooked in the Instant Pot(R), this Colorado chile verde recipe is flavored with Hatch chiles and can be served with bread, tortillas, rice, or even over a breakfast burrito!
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Super Fine Pork Slaw Recipe from Food Network
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.
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This one-pot soup doesn't take a lot of time, but it sure tastes like it does. Italian sausage, chopped spinach, and orzo pasta combine with green pepper, onions, and garlic, in a chicken broth and tomato soup.