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A Moroccan-Inspired Recipe for Stuffed Eggplant
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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A flavorful basil mint pesto is tossed with fusilli and vegetables like asparagus and spinach in this Italian-inspired vegetarian dish.
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Get Tenderloin Tamed Beef Recipe from Food Network
Ingredients: grapeseed oil
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Linguine with sweet onions, bacon, sauteed shrimp, and langostino lobster is the perfect dish for dinner parties!
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
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Get Multigrain Waffles Recipe from Food Network