Search Results (4,298 found)
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Chef John's quick and easy recipe for fava and butter bean salad with mint is a refreshing crowd-pleaser.
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Make a flavorful side dish of sautéed zucchini using just six ingredients. This four-step guide includes an instructional video to guide you through the process...
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The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
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Shrimp, veggies and cheese are the perfect filings for a hearty omelet!
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
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This chicken taco soup made in the Instant Pot® is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to Cheddar cheese.
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Combine cabbage with warm Indian spices like curry powder and garam masala for a quick and easy vegan side dish.
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You don't have to be a vegetarian to enjoy the zen simplicity of this stir-fry dish. We toss in Korean red pepper flakes to kick start the tofu base.
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Tahini is made with sesame seeds, which are rich in essential minerals. Blended with nonfat Greek yogurt, it becomes a luscious sauce for cardamom-spiced chicken breast.
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Dan Barber's brilliant recipe makes braised carrots the star and lamb the accompaniment.