Search Results (941 found)
cooking.nytimes.com
This recipe is by Joan Nathan and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joan Nathan and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
An excellent (and cancer-fighting!) dip for potato chips, this also makes a nice side dish for steak.
An excellent (and cancer-fighting!) dip for potato chips, this also makes a nice side dish for steak.
www.allrecipes.com
This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals.
This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals.
www.delish.com
The Good News-The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fibermore than 20 percent of the FDA's daily recommendation.
The Good News-The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fibermore than 20 percent of the FDA's daily recommendation.
www.chowhound.com
A recipe from Plated for tortelloni in brodo with mustard greens.
A recipe from Plated for tortelloni in brodo with mustard greens.
Ingredients:
yellow onion, carrot, celery, mustard greens, bay leaf, thyme, black peppercorns, olive oil, vegetable, water, cheese, parmesan cheese
www.chowhound.com
A quick, savory dish that can be eaten for breakfast or dinner.
A quick, savory dish that can be eaten for breakfast or dinner.
www.chowhound.com
When vegetables bite back! Delicious onions make a perfect ingredient to a well-balanced, fresh and crunchy salad that goes perfectly with BBQ delights.
When vegetables bite back! Delicious onions make a perfect ingredient to a well-balanced, fresh and crunchy salad that goes perfectly with BBQ delights.
www.delish.com
With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes About 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes About 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
cooking.nytimes.com
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets This makes a pretty Christmas salad Try to find the wispy wild arugula, which is more pungent than regular arugula.
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets This makes a pretty Christmas salad Try to find the wispy wild arugula, which is more pungent than regular arugula.
Ingredients:
orange juice, balsamic vinegar, red wine vinegar, grapeseed oil, olive oil, beets, oranges, baby arugula, cilantro, walnuts