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Kale, broccoli, and cilantro are folded into quinoa in this warm one-skillet salad that makes a quick and easy dish packed with protein.
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This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon.
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This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan. Most of the vegetables are strained out, so it is not really filling enough to
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Farro, an ancient grain from the wheat family, holds it shape nicely, making it an ideal make-ahead dish.
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This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.
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Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.
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A versatile recipe designed to use up leftover meatloaf in a tasty one-dish meal. Frozen tater tots, onions, and vegetables are coated in a creamy sauce and topped with slices of meatloaf, a sprinkling of cheese keeps the meatloaf moist during cooking.
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This hearty, creamy soup joins spinach ravioli and squash in a wonderful, warming pureed blend highlighted by the elegant flavor of leeks.
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Here's an easy, fragrant, and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.
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This fresh fall recipe was developed by the Food Network's Aida Mollenkamp.
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Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic, but it doesn't take much time to pull together.