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cooking.nytimes.com
This pizza is in the light-handed California style, with no tomato sauce If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta Omit the sausage for a vegetarian version.
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Zucchini noodles with cabbage, carrots, red bell pepper, green onions, tossed with a sesame rice vinegar dressing. Light, fresh, and easy!
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Slap some bacon on this French toast.
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Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
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Get Vietnamese-Style Sandwich: Banh Mi Recipe from Food Network
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Get Snickerdoodle Cake Recipe from Food Network
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In this bruschetta recipe, inexpensive Italian pantry staples become a fancy-looking tuna appetizer.
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Get Slow-Cooker Turkey Mole Tacos Recipe from Food Network
cooking.nytimes.com
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes But I find this pretty irresistible, a sort of vegan picadillo
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A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread, and you'll have a wonderful, easy, fast, satisfying meal!
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Get Eggs Benedict Recipe from Food Network