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This is a fun and stackable dish that literally looks like its name. First comes the plate than the pile of corn chips, then kidney beans, lettuce, tomato, green pepper, onions, olives, carrot, cheddar cheese, salsa and finally, a dollop of sour cream.
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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Make weekday lunch prep a breeze with this sheet pan sausage and veggie meal served over bowls of rice.
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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This Asian-inspired pasta salad, made with thick Chinese noodles, is seasoned with toasted sesame seeds and has a tangy sweet-and-sour dressing designed to cool you off on a hot day. Red bell peppers, carrots, and zucchini give it bright colors.
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Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
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This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
cooking.nytimes.com
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries