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The secret to this recipe is the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!
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If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish.
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Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
cooking.nytimes.com
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato But it really shines brightly as a supporting player in a feast of poultry, pork or beef
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This sauce is made from fresh Roma tomatoes and then run through a homemade canning process, and can be used to top spaghetti or pizza crusts.
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Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon.