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A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.
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Make a huge batch of these delightful cumin-spiced peppers. You can serve them not just with the lamb steaks here, but also with pork and beef.
cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
cooking.nytimes.com
Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly important here to get a good-quality phyllo as there is so much of it
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In her version of eggs Benedict, Tara Lazar, owner of Cheeky's restaurant in Palm Springs, swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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Purple potatoes and red radishes bring bright colors to this potato salad that also features onion and blue cheese.
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
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Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served.