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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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Roasted red peppers are pureed with cannellini beans, sauteed onions, and garlic in this chicken broth-based soup.
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Plump, juicy tomatoes are stuffed with cous cous, sun dried tomatoes, cheese, basil and mint. Then they 're baked. Need we say more? Makes four wonderful and quick stuffed tomatoes.
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Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter.
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network
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Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
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This tasty stuffing comes out deliciously moist, and will become a wonderful family tradition.
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A mayonnaise-based barbecue sauce recipe from Alabama.
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Easy baked salmon, thanks to a simple marinade starring maple syrup and soy sauce.
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This rib roast recipe took years to formulate and it makes the most out of this cut of meat. It's perfect for any special occasion.
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This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!