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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
cooking.nytimes.com
This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition
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This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan.
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Get Kale Caesar Salad Recipe from Food Network
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Baked ziti is made a little healthier when using turkey sausage and reduced-fat sour cream and extra vegetables in the recipe.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
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Make your own baked tofu! A salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger is used to make this yummy version.
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Get Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish Recipe from Food Network
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Get Steamed Perch with Spicy Black Bean Sauce and Three Onion-Bratwurst Noodle Cake Recipe from Food Network