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Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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Get Kids Can Make: Baked Tofu Tenders Recipe from Food Network
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These traditional glazed Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu add moisture to the ground beef.
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This tangy Southwestern dressing recipe mixes cider vinegar, ketchup, cumin, garlic, and lemon juice for a sweet-and-spicy salad topper.
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Get Baked Spaghetti Recipe from Food Network
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A tasty, slightly smoky homemade spice rub and a half-full can of beer turn a basic chicken into a grilled treat.
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.
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This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!
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Kale, quinoa, currants, pecans, and feta cheese are tossed in a basic vinaigrette in this salad recipe.
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Potatoes and tomatoes are simmered and then mixed with cashews and spinach in this hearty vegetarian main dish perfect for Meatless Monday.
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Get Kinda Sorta Sours Recipe from Food Network
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Get The Ultimate Barbecued Ribs Recipe from Food Network