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cooking.nytimes.com
This verdant side gets its color from a mix of parsley, cilantro, chives and mint Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
cooking.nytimes.com
This salad was a big surprise It is so simple I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting
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Get Spicy Summer Squash with Herbs Recipe from Food Network
cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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Get Parmigiano-Crusted Cauliflower with Agliata Recipe from Food Network
www.delish.com
Chili's breaking up with cornbread and we aren't mad about it.
www.allrecipes.com
Chicken sauteed in garlic with a sprinkle of red pepper flakes for a little extra zip.
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Get Sauteed Wild Mushrooms Recipe from Food Network
www.simplyrecipes.com
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
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Get Pesto Recipe from Food Network
www.allrecipes.com
This quick and easy pesto sauce is nut-free and features garlic scapes, and parsley for added flavor. You can also make it dairy-free.