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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich pasta sauce with Italian sausage, sliced onions, spinach, and mushrooms is spooned onto split chunks of crusty bread for a hearty lunch or dinner.
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Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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Baked samosas filled with lentils, yam, dried apricot, and coconut milk are a hearty and filling version of the classic Indian appetizer pastry.
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Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Plenty of garlic and melted Italian cheeses taste wonderful on pieces of sliced French bread.
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Canned green beans are mixed with cream of mushroom soup and milk, and baked topped with crispy French fried onions in this classic American side dish.
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Steamed lentils and feta cheese are tossed in a homemade chimichurri sauce made with fresh herbs creating an easy lentil salad.
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Who said salads have to be served chilled? This soon-to-be family classic is best served warm.