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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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Consider this a no-carb BLT, only instead of mayo you get a creamy avocado dressing.
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Get Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette Recipe from Food Network
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Get Tzatziki: Cucumber Yogurt Recipe from Food Network
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Get Spring Peas With Dates and Walnuts Recipe from Food Network
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.