Search Results (3,344 found)
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Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
Ingredients:
italian parsley, basil leaves, anchovy, garlic, oregano, lemon, juice, salt, olive oil, capers, cauliflower
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
Ingredients:
olive oil, cloves, red pepper flakes, shallot, anchovy, romano beans, water, basil leaves, lemon, broccoli, squash, cauliflower, fennel, orange, celery
www.foodnetwork.com
Get Summer Squash Casserole Recipe from Food Network
Get Summer Squash Casserole Recipe from Food Network
Ingredients:
canola oil, yellow squash, sweet onion, zucchini, flour, lowfat milk, cheddar, eggs, panko breadcrumbs, herbs
www.simplyrecipes.com
This is a Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and mustardy vinaigrette. Serve it hot, warm, or cool at your next backyard barbecue!
This is a Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and mustardy vinaigrette. Serve it hot, warm, or cool at your next backyard barbecue!
Ingredients:
potatoes, bacon, red onions, white wine vinegar, chicken broth, yellow mustard, salt, black pepper, herbs
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
www.allrecipes.com
These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
www.allrecipes.com
Dig into these tasty finger sandwiches at your next afternoon tea. Creamy, rich goat cheese subtly seasoned with dill and garlic will have even your most discerning tea partiers reaching for seconds.
Dig into these tasty finger sandwiches at your next afternoon tea. Creamy, rich goat cheese subtly seasoned with dill and garlic will have even your most discerning tea partiers reaching for seconds.
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An appetizer recipe for steamed mussels topped with a buttery parsley-and-garlic-breadcrumb mixture and broiled until crispy.
An appetizer recipe for steamed mussels topped with a buttery parsley-and-garlic-breadcrumb mixture and broiled until crispy.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mixed Greens with Garlic, Cumin and Paprika Recipe from Food Network
Get Mixed Greens with Garlic, Cumin and Paprika Recipe from Food Network
www.allrecipes.com
Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.
Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.
cooking.nytimes.com
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.