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A natural at holiday meals, this savory side has something for everyone.
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This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings.
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Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Get Hand Pulled Pan Fried Noodles Recipe from Food Network
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
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Enjoy this crunchy variation of coleslaw with green pepper and celery in a tangy-sweet cider vinegar dressing made with a sugar substitute.
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Get Falafel Recipe from Food Network
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Dry brine turkey is the easiest way to get a moist and flavorful turkey on your table for Thanksgiving dinner. Be sure to plan days ahead!
Ingredients: turkey, salt, onion, celery
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Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.