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An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
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This spinach and feta filling baked in phyllo cups makes a great appetizer!
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A staple in the Middle East, pickled turnips - dyed pink with beets - are the perfect addition to many dishes or wonderful on their own.
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Get Chunky White Bean-Avocado Dip Recipe from Food Network
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These low-carb, keto chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters.
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This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch (Bonus: you'll have several tablespoons of lemon curd left over
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Get Tuna Nicoise Salad with Parmesan Recipe from Food Network
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This is a great vegetarian sandwich with roasted asparagus and bell peppers that even meat-lovers will like! I came up with this idea after having an asparagus sandwich at a restaurant that my husband and I both loved. It is quick and easy and so yummy!
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Catfish fillets are coated with a tasty blend of herbs, and a simple lemon butter sauce is drizzled atop.
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Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
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Bananas in a cinnamon-caramel sauce flavored with rum, served warm over ice cream.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.