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This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Use up those cans of veggies and beans and cook up a soup so delicious that you could call it magic! This lovely tomato-based vegetable soup takes only 30 minutes to prepare.
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Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.
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Packed with herbs and veggies, this terrine is spring incarnate.
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Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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An easy braised Buffalo chicken thigh recipe. You will need chicken thighs, canned chipotle chiles, hot sauce, brown sugar, yellow onion, and celery.