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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
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Quinoa flakes and rice flour are the key ingredients that make this gluten-free apple crisp just as delicious as the traditional apple crisp.
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.
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Get Gaucho Steaks with Chimichurri Vinaigrette Recipe from Food Network
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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Get Mushroom Ragu Recipe from Food Network