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Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.
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Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
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Get Basil Pesto Pizza Recipe from Food Network
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Poaching chicken is an easy and low-fat cooking method which results in wonderfully moist meat.
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Get Soba Noodle Bowl with Smoked Trout Recipe from Food Network
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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While Chef John warns that it's not authentic Chinese or even Americanized Chinese, this easy stir-fry is a perfectly delicious dinner served over rice.
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If you've just been making chicken and broccoli with rice, you haven't seen anything yet.