Search Results (1,798 found)
www.delish.com
This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
Ingredients:
quinoa, water, medjool dates, sherry vinegar, fava beans, lemon, scallions, green garlic, mint, arugula
www.allrecipes.com
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
www.allrecipes.com
Rich and yummy! This liqueur needs to be made 1 month ahead of giving or drinking! Makes great gifts when poured into separate smaller bottles and tied with ribbon!
Rich and yummy! This liqueur needs to be made 1 month ahead of giving or drinking! Makes great gifts when poured into separate smaller bottles and tied with ribbon!
www.chowhound.com
Good in cocktails or homemade soda.
Good in cocktails or homemade soda.
www.delish.com
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Ingredients:
limes, scallions, corn kernels, olive oil, chile, tomatoes, monterey jack, flour tortillas, black beans, avocado
www.delish.com
A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
cooking.nytimes.com
If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game Real vanilla beans also make a palpable difference I have stopped making vanilla pudding with vanilla extract
If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game Real vanilla beans also make a palpable difference I have stopped making vanilla pudding with vanilla extract
www.chowhound.com
Raspberry liqueur and vanilla tweak a summer party staple.
Raspberry liqueur and vanilla tweak a summer party staple.
www.delish.com
Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
Ingredients:
yellow onion, bell pepper, zucchini, garlic, spanish, spanish olive, thyme, water, white beans
www.foodnetwork.com
Get Leftover Roast Turkey Pho Recipe from Food Network
Get Leftover Roast Turkey Pho Recipe from Food Network
www.foodnetwork.com
Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
Ingredients:
lime juice, vegetable oil, curry, fish sauce, cloves, shrimp, coconut milk, basil leaves, jalapeno pepper, butter, scallions, jasmine rice, bean sprouts, peanuts
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
Ingredients:
bone, sugar, plus, brown sugar, scallions, ginger, neutral oil, soy sauce, sherry vinegar, salt, chili, white rice, bibb lettuce, oysters