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Whole wheat couscous, kale, cannellini beans, and almonds make a hearty vegetarian meal even meat-eaters will enjoy.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Tomatillo salsa and green chilies lend fresh, green flavor to this version of chili verde that's made hearty with tender chicken thighs and white kidney beans.
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Chile, salsa and easily melted processed cheese are blended into this smooth hot tortilla chip dip that's always a favorite.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Put in a little bit of prep in the morning, come home to an insanely delish dinner.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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A jar of salsa verde builds the sauce in this zesty recipe, made hearty with protein-packed quinoa and black beans.
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Make this white chicken chili with creamy cannellini beans, fresh zucchini, and zesty chilies--ready to serve in 30 minutes.