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These buffalo-style fries are the perfect vegetarian sub for spicy wings.
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.
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Get Simple Chocolate Chip Cookies Recipe from Food Network
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Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
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New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, prepares his version with a generous amount of pork, as well as eight different kinds of greens, including carrot tops.
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Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months.
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Get Seven Layer Lasagna Recipe from Food Network
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Start your day with this watermelon green smoothie, a perfect combination of fruits and vegetables, ideal for a quick breakfast or snack!
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The avocado makes this healthy breakfast smoothie almost more rich in texture than a milkshake.
cooking.nytimes.com
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
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A fragrant Filipino dish with chicken and ginger simmered in coconut milk.
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A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.