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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Even though it’s just arugula, sliced fresh figs, and a quick vinaigrette, this salad is surprisingly elegant.
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The cabbage is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.
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This shrimp boil recipe comes with a bonus dipping sauce recipe, using beer, lemon juice, and lime juice to make tasty shrimp and dip for your shrimp lovers.
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No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. Its entirely satisfying.
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network
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Get Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard Recipe from Food Network
cooking.nytimes.com
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
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Get Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread Recipe from Food Network
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Get Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread Recipe from Food Network
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Grilled chicken is sliced and tossed with fresh salad greens, tomatoes, bacon bits and blue cheese, then dressed with creamy blue cheese dressing.