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This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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A savory bread pudding loaded with herbs and pecorino cheese.
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Get Root Vegetable Gratin Recipe from Food Network
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Easy chicken cutlets with caper sauce. Boneless, skinless chicken breasts, pounded thin, seared, served with a caper sauce over arugula, fennel and shaved Parmesan. 1 pan, cooks in 15 minutes!
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Get Sauerkraut Recipe from Food Network
Ingredients: cabbage, carrots, salt, mustard seed
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Get Lemon-Pepper Fettuccine Recipe from Food Network
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
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Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal.