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Vegetarian eggplant "meatballs" are nicely seasoned with garlic, thyme, and oregano and held together with panko and Parmesan cheese.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A perfect summertime side dish of fresh sweet corn grilled in a savory herb mixture.
cooking.nytimes.com
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
www.simplyrecipes.com
This halibut is baked nestled in a bed of fennel, peppers, tomatoes, olives and fresh herbs. It's a one skillet supper that's ready in a flash!
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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.
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Replace the traditional basil with kale in this quick and easy recipe for kale pesto with plenty of pine nuts and garlic.
www.chowhound.com
Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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This simple recipe combines fresh honeydew melon with cilantro and mint and is tossed with sweetened lime juice for a refreshing fruit salad option.