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cooking.nytimes.com
I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
cooking.nytimes.com
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny Ms
www.delish.com
Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
www.allrecipes.com
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
www.allrecipes.com
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.
www.delish.com
This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
www.chowhound.com
An herby smoked trout filling in a crispy potato skin shell.
www.allrecipes.com
For a fabulous and simple weeknight dinner, saute shrimp and fresh baby spinach with granulated garlic powder and ground black pepper.
www.chowhound.com
The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...
www.foodnetwork.com
Get Lemon Fusilli with Arugula Recipe from Food Network