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cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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This is an easy-to-prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice.
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
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Craving fried rice but wish there were a shortcut? Chef John's fool-proof baked method treats it like pilaf, ensuring the perfect clump-free texture every time.
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Plenty of crisp vegetables are served with fried rice in this tasty, simple dish.
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Get Neely's Pineapple Fried Rice Recipe from Food Network
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Skip the cream and butter in this dairy-free skinny mashed potatoes recipe, great served as a vegetarian side dish.
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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Sweet and hot Italian sausages are cooked in a slow cooker with red and green bell peppers and sweet onions. Serve over pasta, and you have an easy weeknight meal.
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An easy stuffed onions recipe with cornbread and pecans.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan