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cooking.nytimes.com
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
www.simplyrecipes.com
Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
www.allrecipes.com
This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
www.foodnetwork.com
Get Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad Recipe from Food Network
cooking.nytimes.com
Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
www.allrecipes.com
Use your Instant Pot(R) to combine the best of both worlds with this recipe for risotto and shrimp scampi.
www.allrecipes.com
An amazing baked pasta dish combining a meat sauce and a cream sauce with a cheesy top.
www.delish.com
This recipe is delicious for dinner tonight and even better as leftovers the next day, just ask Tyler Florence, the author of this recipe.