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Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds in this fresh Buddha bowl.
cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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Get Fall Stir-Fry Recipe from Food Network
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.
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These sweet and tangy onions make a delicious topping for grilled meats. You can even serve it on crackers as an appetizer.
cooking.nytimes.com
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde You can also use regular garlic, though you might want to reduce the amount by half I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help
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These are great skewers inspired by Yakitori. I only added the green peppers to give a little different twist.
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At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.