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I came up with this one night out of the ingredients in my refrigerator. Delicious, simple and fresh, this is a wonderful main course or appetizer that is also...
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A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'.
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Savory and spicy pork chorizo with garlic, vinegar, oregano, and red pepper. This can be made with ground beef as well. To cook, crumble in a skillet and fry.
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.
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This creamy strawberry and mango smoothie has a hint of mint added at the end of blending.
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These tasty sandwiches combine hearty roasted beets with smoky salmon and tangy yogurt.
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You need a taste of these low-carb avos.
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Healthy green smoothie with banana, pineapple, spinach, and Greek yogurt.
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This frozen yogurt recipe is rich, tangy, and swirled with sweet summer blackberries.