Search Results (12,816 found)
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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish.
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A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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This delicious oyster dressing uses cornbread stuffing mix, making it especially quick and easy.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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Juicy melon and crisp white wine make for the perfect cooler to sip during the summer.
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Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
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Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
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Hot dogs topped with homemade Coney sauce, shredded cheese, and onions are always a hit with adults and kids alike.