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This recipe for simple braised leeks with thyme and parsley makes for an elegant side dish.
cooking.nytimes.com
If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Crispy duck breast pairs nicely with persimmons in this autumnal salad.
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This recipe for duck confit fried spring rolls has duck confit, carrots, water chestnuts, and mushrooms wrapped in rice paper and a hoisin-plum dipping sauce.
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Light, fluffy, and tender—what more do you need in a matzoh ball?
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A classic steak and bacon salad recipe.
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Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it some spice.
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This recipe took many winters to perfect, it is especially good with corn bread.
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The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.
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Get Low-Fat Chocolate Pudding Recipe from Food Network
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Get Low-Fat Date Shakes Recipe from Food Network