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cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network
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Get Tortellini Soup Recipe from Food Network
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
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Get Bagel Breakfast Casserole Recipe from Food Network
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Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
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This is basically a finger food that can be served as a snack, for pot luck, parties, or as the main course. I love it cold, the next day. Perfect for picnics...
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Get Crispy Breakfast Pita Recipe from Food Network