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cooking.nytimes.com
The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
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Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
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This salsa features watermelon in place of tomatoes, as well as sweet onion, garlic, and serrano peppers.
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
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Perfect for those salty snack cravings.
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Get Salsa Verde Recipe from Food Network
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Get Baked Gruyere and Sausage Omelet Recipe from Food Network
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Smoky chicken sausage, warm spices, and sweet raisins and almonds combine to make this fragrant, North African-inspired dish.
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Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, old-fashioned dish of cabbage and kielbasa sausage cooked in pork drippings with sauerkraut is traditionally eaten on New Year's Day for good luck.