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This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Get Steamed Black Bass with Kombu Noodles and Mushroom Dashi Recipe from Food Network
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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This dish of fresh zucchini is balanced by soft, ripe Taleggio and roasted marcona almonds.
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Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
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My Italian grandmother makes these fried zucchini blossoms every year when the zucchini in her garden start to bloom.
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This simple recipe uses just zucchini, chicken bouillon, cream cheese, and water to deliver a quick and easy bowl of comforting soup.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
cooking.nytimes.com
Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Ingredients: zucchini, za atar, olive oil
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Drizzle on honey-balsamic glaze to add sweet and tangy flavor to this low-carb plate.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.