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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Given extra flavor from nutmeg, this lemon zucchini bread is an easy, sweet option that everyone will love.
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For a special holiday entree, make a savory mixture of shredded zucchini, matzo farfel, eggs, onion, and garlic. Stuff it under the skin of boneless chicken breasts and bake the breasts to juicy perfection.
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Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.
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Get Shrimp Filled Zucchini Blossoms Recipe from Food Network
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For a taste of the Carolina Low Country, try this savory side of fried okra.
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Get Creamed Corn Recipe from Food Network
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Harvest a batch of zucchini or summer squash blossoms from your garden and use them to create a quick gourmet pasta dish flavored with saffron and parsley.
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This recipe for a big pot of pinto beans seasoned with tomato, garlic, and lots of cilantro comes from deep in the heart of Texas.
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Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.