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Rice is cooked in the oven with milk, vanilla, sugar and cinnamon.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.
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Let your slow cooker do most of the work of bringing this French-inspired chicken, white bean, and turkey sausage stew to your table. Be sure to pick up a loaf of crusty bread to sop up the goodness.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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A crisp, refreshing, quick side salad.
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Start with prepared shredded cabbage to achieve this simple, sweet, and tangy slaw featuring sunflower seeds, almonds, and raisins.