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cooking.nytimes.com
This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
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Tasty refried black beans are worth the time to prepare when made with turkey bacon, jalapeno, chicken stock, and cilantro. This also makes a great savory spread for bread.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken, ginger, and fresh vegetables are mixed with egg noodles in a peanut-based sauce in this easy Thai-inspired dinner entree for two.
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This bright, crisp combination of marinated vegetables is perfect for summer!
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Chicken and vegetables are simmered in spiced coconut milk for an aromatic and flavorful Indian curry dish.
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A classic apricot jam recipe.
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Kids' eyes will light when they see this baked cauliflower volcano, a comforting vegetable gratin side dish full of creamy, cheesy goodness.
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Prepared sweet roll dough and colorful frostings speed up the cake-baking process for a Mardi Gras King Cake. A small plastic baby inserted into the side of the cake will bring good luck in the coming year to whoever discovers it in their slice.
Ingredients: dough, creamy, milk, food coloring
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Get Nacho Layer Dip Recipe from Food Network
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Get Quick and Easy Baked Beans Recipe from Food Network