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Get Roasted Vegetables with Chipotle Cream Recipe from Food Network
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Foil packets of chopped garden veggies with olive oil, lemon juice, and herbs are grilled until just tender for an easy summer side dish.
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Get Paella of Santa Barbara Recipe from Food Network
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Get Lobster Corn Chowder Recipe from Food Network
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Get Stuffed Cabbage Recipe from Food Network
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Get Painted White Chocolate Bark Recipe from Food Network
Ingredients: wafers, green, chocolate chips
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This dish is based on the classic omelet of Spain, tortilla española In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index
Ingredients: potatoes, olive oil, red onion, eggs
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Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.
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Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
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With more vegetables and real garlic, these sloppy joes just got a little healthier. Try serving this dish on whole wheat buns for added health benefits.