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cooking.nytimes.com
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
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Baby salad greens tossed with avocado, tomato, olives and pepperoncini are coated in an herb vinaigrette and sprinkled with Parmesan.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
www.delish.com
For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
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Get Mixed Greens with Lime Vinaigrette Recipe from Food Network
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.
www.simplyrecipes.com
This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!