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cooking.nytimes.com
Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
www.allrecipes.com
This quick Brunswick stew is ready in under an hour and requires very little prep work for an easy meal to prepare for cold evenings.
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This dish of tender chicken breasts simmered in a light lemon sauce makes the perfect weeknight dinner. Serve it with your favorite pasta and a side salad for a complete meal.
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
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Get Peach Crisp Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my grandma's lumpia and pancit recipe that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch!
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Get Lime Meringue Tart Recipe from Food Network
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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Get Jamaican Meat Pie Footballs Recipe from Food Network
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Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds, and grainy mustard.
www.delish.com
Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.