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This recipe is by David Latt and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
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Yogurt adds a refreshing tang to this cooling cucumber soup.
cooking.nytimes.com
Here's a sophisticated yet simple way to prepare spring's trademark vegetable Steam the asparagus Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it)
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Get Maple Plum Compote with Walnuts and Vanilla Yogurt Recipe from Food Network
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Salad greens, Granny Smith apple, feta cheese, and walnuts are tossed in a blueberry balsamic dressing in this colorful fall fruit salad.
cooking.nytimes.com
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare And it does Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife
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Get Roasted Beet Salad with Walnuts and Goat Cheese Recipe from Food Network
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Mixed roasted nuts with a chipotle lime and brown sugar glaze.
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Fresh broccoli and cauliflower are baked together with a thick cheese sauce!