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cooking.nytimes.com
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top
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These Greek-inspired shrimp wraps with olives and feta cheese are served in romaine lettuce leaves, making them a good choice for a low-carb meal.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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A Christmas panettone bread recipe with plumped golden raisins and candied orange zest.
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A homemade apple pie that will even impress your grandma.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Try this avocado, vanilla yogurt, and honey smoothie in the summer for a refreshing treat.
Ingredients: avocado, milk, vanilla yogurt, honey, ice
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Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.
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From the Square Off cocktail competition finals, this grape-based cocktail is elegant and refreshing.
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
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A healthy vegetarian fajitas recipe, with green onions, zucchini, pinto beans, and poblano peppers.