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Golden cherry tomatoes, yellow peaches, and orange bell peppers are the highlights of Chef John's sun-kissed gazpacho, a refreshing yet savory summer soup made easily in the blender.
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Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
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Get Chicken and Leek Cornish Turnover Recipe from Food Network
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The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
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If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
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Fusilli pasta is tossed with salami, roasted red peppers, and artichoke hearts creating an Italian-inspired antipasto salad for a delightful addition to picnics and parties.
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A chicken chile verde recipe full of chiles, peppers, and chicken thighs; it's perfect for filling burritos or for a Cinco de Mayo party.
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Get Middle Eastern Chicken Flatbreads Recipe from Food Network
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.
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This hassle-free three-bean salad uses crisp vegetables, a variety of beans, and a homemade vinaigrette dressing.
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Browned pineapple and Jamaican jerk seasoning add a sweet and sassy flavor to these chicken fajitas.