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Get Pantry Pasta Recipe from Food Network
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This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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The crisp, warm meat-filled French roll with cool, crunchy vegetables make this traditional Vietnamese sandwich a delicious variety of flavors and textures.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Chopped kale tossed with apple cider vinegar, diced apple, currants, pine nuts, and feta cheese makes a refreshing salad.
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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
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This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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Get Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette Recipe from Food Network