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The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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Get Gooey Cinnamon Buns with Thick Cream Cheese Icing Recipe from Food Network
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Sweet, earthy and citrusy, this side proves that not all greens have to taste like they're good for you (even if they are).
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This herb laced pizza crust is mixed in the bread machine but baked in the oven. Add your favorite toppings to make a delicious main dish.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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A lightly fried slice of eggplant replaces the dough in this versatile pizza.
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This carrot cake uses almond flour and agave nectar.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.