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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
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Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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Here's your pecan pie and cookie too!
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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DRINKING AND COOKING...OVER COOKED THE CHICKEN THOUGHT THE BEER WOULD BRING IT BACK TO LIFE...CHICKEN DIDNT BREATH LIFE BUT TASTE WAS EXCELLENT....
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This pink and red potato salad is made with beets, potatoes, carrots, and sauerkraut.
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Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
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Toss beets, watermelon, and cilantro together with a vinaigrette dressing for a refreshing summer salad.
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Skirt steak is marinated in a mixture of miso paste, vinegar, garlic, and brown sugar, then grilled for a tender and flavorful Asian-inspired dish.
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This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan