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Get Kale and Brussels Sprout Salad Recipe from Food Network
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You must already have frozen meatballs on hand for this recipe (no instructions are provided for preparing the meatballs). The meatballs are added to a herb and tomato base soup with carrots, celery, and elbow macaroni.
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In the summer, squash of all kinds is in abundance This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers’ market The squash in this North African salad is lightly steamed.
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This flavorful stovetop pork dish is super-easy to prepare and ready to eat in 15 minutes.
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The creaminess comes from fat-free sour cream mashed with potatoes.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumber slices are topped with an avocado-basil spread in these delightful cucumber bites perfect for appetizers or snacks.
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Zucchini noodles can stand in for much more than spaghetti.
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Steam fresh mussels in a fragrant, spicy and easy-to-make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.
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Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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Spiced up with jalapeno pepper, cilantro, and lime juice, this fruity salsa is a refreshing topper for chicken, fish, or pork.