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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
cooking.nytimes.com
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
www.delish.com
This 30-minute soup features tender roasted chicken, carrots, pasta, and caramelized onions for a rich home-style flavor.
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Get Cucumber, Tomato and Red Onion Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A taco guaranteed to not fall apart.
www.simplyrecipes.com
Delicious vegan curry with cauliflower, chickpeas, onion, tomato, and cilantro.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Recipe for Tomato Relish, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
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You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.