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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: green grapes, grapes, sugar, ice, cachaca
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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These colorful roasted peppers are soaked in oil seasoned with garlic, basil, and oregano. Try them on sandwiches, pasta, or alone as a pretty side dish.
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Get Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce Recipe from Food Network
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Gorgonzola cheese and pecans top a mix of salad greens or arugula with a drizzle of hazelnut oil.
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Fresh snow peas are stuffed with a blend of cream cheese and smoked salmon to make this easy and beautiful appetizer.
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This Southern sawmill gravy is vegetarian because it's made without sausage, and it's flavored with rubbed sage and fresh black pepper.
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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Cinnamon and coconut add their flavors to this fruit salad of watermelon, peach, nectarine, plum, blueberries, and grapes.
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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These paleo-style, muffin-shaped omelets with meat and vegetables are easy to make and easily adaptable.
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This tasty seafood salad is comprised of real shrimp and crab meat tossed with crunchy vegetables and some fresh jalapeno for zing!