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This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This tabbouleh recipe, with bulgur, tomatoes, and parsley, is one of the most popular Mediterranean salads.
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An elegant recipe for filled pumpkin tortelloni pasta with cinnamon, nutmeg, brown butter, pumpkin seeds, sage, and Italian Parmesan cheese.
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In this recipe, grilled zucchini is stuffed with quinoa cooked in a creamy vegan cashew sauce.
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A classic French onion soup recipe, made with long-cooked onions and beef broth, and gratinéed with a baguette toast, Gruyère, and Parmesan cheese.
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Make Chowhound's swiss chard recipe for an easy and healthy side dish. Recipe outlines six simple steps to stir swiss chard and lentils together with a little...
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This delicious vegetarian roasted acorn squash recipe is packed with pecans, dried cranberries, and thyme.
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In this one-pan Thanksgiving turkey and stuffing recipe, a spaatchcocked turkey and butternut squash stuffing roast in less than 2 hours.
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Get Orecchiette with Broccoli and Pecorino Recipe from Food Network
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Get Rice Pilaf Recipe from Food Network
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This baked pita chip recipe yields crunchy, sturdy chips that can stand up to any dip or spread.
Ingredients: salt, pitas, olive oil
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A recipe for the classic warm Christmas cocktail made with milk, Cognac, and rum.