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cooking.nytimes.com
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious Everyone will think you slaved for hours when, really, you slaved for about 20 minutes
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A salad made with imitation crab, peas and bacon. Great for summer barbeques.
cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
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At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.
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Get Edible Vegetable Skewers Recipe from Food Network
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Get Galette des Rois aux Amandes (Three Kings Almond Tart) Recipe from Food Network
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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Sweet potato and carrot muffins are the perfect amount of sweet and get an extra chew from oats added to the batter.
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Get Texas Caviar Recipe from Food Network
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This recipe was contributed by Ruth Estfon of Palm Harbor, Florida.