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cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
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Pear ginger salad tossed in a citrus soy dressing is a refreshing addition to parties that will quickly become a crowd favorite.
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This easy salad recipe will thrill all of your guests! A bowl of mixed greens is adorned with bits of apple, chopped walnuts, and Gorgonzola or feta cheese, and tossed with a prepared raspberry vinaigrette.
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A simple light and sweet salad with goat cheese, dried cherries and walnuts. This dish reminds me of being on the beach.
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.
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I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
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Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.
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A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.
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Cream of mushroom soup and Marsala wine combine into a sauce for chicken, mushrooms, and onion in this simple dinner idea.
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.