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cooking.nytimes.com
You could make a different dish with tomatoes and eggplant every day of the summer in Provence I used a couple of small eggplants for this, but you can use 1 large one if that is what is available I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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Get L'Agnello Marocchino: Moroccan Lamb Recipe from Food Network
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Use a box of spice cake mix, eggs, oil, raisins, and walnuts to make these quick and easy cake mix cookies.
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Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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Cauliflower, potatoes, and peas baked in a creamy curry and cheese sauce describes this recipe.
cooking.nytimes.com
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green The risotto would also work with green beans or peas, or with no added vegetable at all.
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Seared lemons and fresh herbs add some much-needed zing to pasta night.
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Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
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Get Seared Wild Striped Bass with Sauteed Spring Vegetables Recipe from Food Network