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During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes. This Cabbage Orange Salad is one of...
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This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious bay scallops appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.
cooking.nytimes.com
This recipe from 1992 was ahead of the curve on the kale trend It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.
Ingredients: greens, olive oil, cloves
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
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Get From the Pantry: Tuna, White Bean and Olive Flatbread Pitas Recipe from Food Network
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This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Recipe from Food Network
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This Bloody Mary recipe gets a smoky edge from chipotles in adobo sauce.
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A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.
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Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal.