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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Frittatas are the ideal brunch entertaining dish-simple to make, served at room temperature, and easy to tailor to your and your guests tastes. Here's our version to get you started.
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Barley gives this savory soup a hearty chowder feel.
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Tuna salad is stuffed inside a crispy potato skin and draped with a layer of bubbly cheese.
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Passover cake made with matzo cake meal instead of flour.
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This delicious and satisfying Puerto Rican stew with corned beef, corn, and potatoes is an easy, family-friendly dinner for a weeknight.
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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.
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Get Yukon Gold and Green Chile Hash Recipe from Food Network
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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This recipe yields a crunchy and sweet drop cookie through use of butterscotch chips and crushed potato chips.