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cooking.nytimes.com
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions You can use freekeh or farro here for the grains Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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Get Corn and Scallion Salad with Cilantro-Mint Dressing Recipe from Food Network
www.delish.com
A creamy one pot dish that we are absolutely here for.
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Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
cooking.nytimes.com
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get End-of-Summer Ramen with Roasted Garden Veggies Recipe from Food Network
www.chowhound.com
This recipe for minestrone soup and grilled cheese sandwiches from Gabrielle Hamilton of Prune restaurant is great winter comfort food.
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This gumbo recipe uses a variety of vegetables for a hearty first-course soup or light main-course entree. The flavor base of the gumbo, roux, is quicker and...