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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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This is much like pissaladière, the Provençal onion tart It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
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Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
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This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy raclette recipe from DTLA Cheese. Baby heirloom potatoes are roasted with spinach and Manchego and Idiazábal cheeses, then served with romesco sauce.
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Get Shrimp Remoulade Sliders Recipe from Food Network
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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Get Arugula Salad Recipe from Food Network
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This is a quick and budget-friendly recipe for tuna tacos in a mixture of sour cream and barbeque sauce for a quick meal solution.