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A healthy vegetarian taco salad recipe.
cooking.nytimes.com
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza At the restaurant, food is brought out on carts, as it is in dim-sum parlors Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations
cooking.nytimes.com
Sorghum reminds me of Israeli couscous, spherical and about the same size Like Israeli couscous, it’s good with brothy stews I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew
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Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.
www.simplyrecipes.com
Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
cooking.nytimes.com
This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan
www.allrecipes.com
Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.
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This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.