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Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Get Eggplant Parmesan Recipe from Food Network
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.
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Heady red wine + wild pork = delicious.
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Get Tofu-Stuffed Acorn Squash Recipe from Food Network
cooking.nytimes.com
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
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Get Healthy Eggplant and Kale Parmesan Recipe from Food Network
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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Grilled eggplant and asparagus are tossed with a romaine-endive salad and dressed with a simple balsamic vinaigrette.
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This creamy green squash soup features a plethora of vegetables and the mellow flavor of green garlic scapes, perfect for a vegan dinner.
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Inspired by Chef John's favorite Spanish restaurant in San Francisco, Ramblas, this cranberry bean ragout dish features big, meaty beans stewed with corn, citrus, and currants.
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Get Marinated Chicken Thighs Recipe from Food Network