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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Start your day off right with a delicious bowl of oatmeal made with cinnamon, vanilla, and fresh blueberries.
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Get Mexican Chicken Soup Recipe from Food Network
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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This vegan-friendly side dish combines farro with cauliflower, onion, celery, and carrots.
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When this recipe was created I was on a salsa binge. A friend asked me for the recipe and I didn't know. He bought the ingredients and I cooked while he measured...
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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Stuffed with shrimp and crab, mirlitons (also known as chayote squash) make a delicious substitute for bell peppers.
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Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.