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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
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Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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A soy/honey vinaigrette bring Asian-inspired flavor to this cole slaw with Savoy cabbage, onions, and peppers.
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This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
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Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.
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Banish all thoughts of gluey morning oatmeal. These crisp oat cakes may change the way you think about the grain. The batter is sticky; so it's easiest to form the cakes right in the pan rather than by hand.
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Tiger prawns are butterflied, brushed with butter and Parmesan cheese, then broiled. This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.