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cooking.nytimes.com
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
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An easy crustless quiche recipe. You'll need bacon, cremini mushrooms, shallots, Parmesan, Gruyère, parsley, and chives.
cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
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A classic creamy mushroom-potato gratin recipe.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
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A simple roasted baby carrots recipe with mustard-herb butter.
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This tangy, spicy sauce is great with shrimp or chicken!
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Get Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups Recipe from Food Network
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Binging is totally allowed when eating these kicked-up shrimp.
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Get Sauerbraten Recipe from Food Network