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Green beans are simmered with a spicy beef and tomato sauce in this recipe.
cooking.nytimes.com
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done
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Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.
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This lasagna recipes has layers of kale, chard, ricotta, and crème fraîche an impressive and irresistible main dish.
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Get Fruit and Vegetable Fiesta Salad Recipe from Food Network
cooking.nytimes.com
This cookie is a handmade homage to the Girl Scouts’ classic combination of dark chocolate and mint A bright, festive decoration of crushed candy canes adds color and crunch If store-bought dark chocolate cookies are available, you can use them instead of making your own
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This velvety soup blends potato, asparagus, pea shoots, and fresh spinach into a homemade seasonal soup flavored with fresh mint and sage.
cooking.nytimes.com
This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These sweet and sticky brownies will sustain you when your Girl Scout Cookie stash runs out.
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A healthy halibut ceviche recipe with tomatoes, red onion, cucumber, watermelon, and cilantro.
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Get Almost-Famous Barbecue Chicken Pizza Recipe from Food Network
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An Indian-style take on one of our favorite vegetables.