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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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No time to make dinner? This Asian-inspired salmon and rice dish comes together in only half an hour and is chock-full of healthy omega-3s.
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The earthy, mild onion flavor of leeks combined with the spicy kick of mustard greens braised in buttered chicken broth makes for a simple, quick, and tasty side dish.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
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This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
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Jalapeño and chipotle peppers add spice and smoke to this side dish.
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This recipe makes a deliciously creamy tomato soup by using coconut milk instead of cream, creating a rich and tasty dairy-free, gluten-free soup.