Search Results (9,103 found)
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A healthy Israeli couscous salad recipe with roasted cherry tomatoes, Parmesan, and lemon vinaigrette.
cooking.nytimes.com
The chef Sean Brock came up with this first course after making Craig Claiborne’s Bagna Cauda Instead of bathing the garlic and anchovy in the oil, Mr Brock has you bathe a whole head of cauliflower in it
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
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This is a mouthwatering tender roast with vegetables and a great gravy. It slow-cooks for hours, so you can be straightening up the house while it simmers.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Get Braised Baby Artichokes Recipe from Food Network
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Get Steak Hand Pie Recipe from Food Network
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
cooking.nytimes.com
Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days This was the favorite, and frankly, the uber-favorite was this in a sandwich More spring recipes.
Ingredients: asparagus, eggs, chervil, parmesan