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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
www.chowhound.com
A beautiful dessert to serve on a buffet or at a formal dinner party. The slightly unconventional flavors of basil and coconut complement traditional white chocolate...
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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Chocolate cookies coated in confectioners' sugar...very good!
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Transform your overripe bananas into tasty banana waffles made with whole wheat flour for a hearty start to the day.