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Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
cooking.nytimes.com
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat
www.delish.com
Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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Get Fried Calamari Recipe from Food Network
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
www.chowhound.com
Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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These phorittos, a clever fusion of Vietnamese pho soup and burritos, are made with ribeye steak, rice noodles, chile sauce, and fresh herbs.
www.delish.com
Top fresh grilled oysters with this zesty butter seasoned with lemon, hot sauce, and savory minced anchovies.