Search Results (9,796 found)
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Harold Mcgee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Meal prep like a boss.
Meal prep like a boss.
Ingredients:
chicken breast, garlic powder, cumin, olive oil, chicken stock, lime juice, honey, cilantro, mayonnaise, romaine, brown rice, monterey jack, black beans, rigatoni, salsa verde, cherry tomatoes, juice, avocado
www.foodnetwork.com
Get Cilantro Mojito Recipe from Food Network
Get Cilantro Mojito Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A French-influenced side salad with herbs and red wine vinaigrette.
A French-influenced side salad with herbs and red wine vinaigrette.
cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Ingredients:
french bread, red wine vinegar, garlic, parsley leaves, basil leaves, capers, egg yolk, olive oil
www.allrecipes.com
Provide some flair to your rice by adding lime zest, lime juice, and cilantro.
Provide some flair to your rice by adding lime zest, lime juice, and cilantro.
www.allrecipes.com
These potatoes sprinkled with bacon, Parmigiano-Reggiano cheese, and parsley and roasted until crispy make an easy, irresistible side dish.
These potatoes sprinkled with bacon, Parmigiano-Reggiano cheese, and parsley and roasted until crispy make an easy, irresistible side dish.
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
Ingredients:
barley, parsley leaves, dill, celery, sumac, hazelnuts, lemon juice, olive oil, hazelnut oil
www.allrecipes.com
Lentils are skillet-toasted with a cayenne-parsley seasoning to make nutty popped lentils, a quick and easy, gluten-free snack or appetizer!
Lentils are skillet-toasted with a cayenne-parsley seasoning to make nutty popped lentils, a quick and easy, gluten-free snack or appetizer!
www.allrecipes.com
Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.