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Stir-fried beef with snow peas in a light gingery sauce.
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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.
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This exotic tasting dip made with easily obtained ingredients is perfect for vegetables and bread!
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Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese banh mi sandwich.
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This riff on Chinese chicken salad calls for blood orange in place of mandarin orange.
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Tender and juicy teriyaki chicken. The flavor of the beer matches sweet sour sauce very well.
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Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.
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This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kohlrabi is simply roasted with garlic and Parmesan cheese.
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Almond butter is easy to find in stores, but making it with smoked almonds in the food processor is crazy easy, and the savory flavor is really unusual. Spread the butter on apples, pears, fennel, and celery.