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If you can get your hands on raw chickpeas, try them in this simple vegetarian quinoa salad with a lemon-tahini dressing.
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This pasta salad uses spaghetti and anchovies with light amounts of lemon juice, balsamic vinegar, and pepper.
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Get Meatball Heros with Tri-Colored Peppers Recipe from Food Network
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A vegetarian version of my favourite pizza! Crispy basil replaces prosciutto.
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Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
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The name says it all, slices of pork tenderloin are grilled to perfection, then bathed with a sweet, spicy, and tangy sauce.
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Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
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This fresh fall recipe was developed by the Food Network's Aida Mollenkamp.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make Chowhound's chimichurri sauce in less than five minutes. Always served on grilled meats in Argentina, it's a brightly colored sauce with herbs, garlic, tangy...
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Chicken and veggies like broccoli and cauliflower simmer slowly in chicken broth for a hearty soup loaded with flavor on a chilly day.