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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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This sweet and spicy recipe for grilled lamb gets its inspiration from Mexico and features the flavor of hot pasilla chiles.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Get Simple Perfect Enchiladas Recipe from Food Network
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Get Corn Salsa Recipe from Food Network
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Good 'n' spicy. Not your typical spinach dip recipe. No artichokes, here! Serve this tasty treat with tortilla chips.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network