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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jalapeno coleslaw made with homemade mayonnaise-based dressing adds a little kick to sandwiches or barbeque.
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Get Zucchini Vichyssoise Recipe from Food Network
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Get Creamy Orzo with Mushrooms Recipe from Food Network
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Baked sweet potato wedges are tossed in a rosemary and olive oil blend creating a colorful and tasty side dish.
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Get Seared Filet Mignon Recipe from Food Network
Ingredients: filet mignon, butter, olive oil
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A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Ingredients: olive oil, baking potato, eggs
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Get Grilled Shrimp Recipe from Food Network
Ingredients: jumbo shrimp, olive oil, lemons
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Egyptian rice made with vermicelli, short-grain rice, and olive oil is a great way to spice up your weeknight dinner with easy world cuisine.
Ingredients: olive oil, vermicelli, rice, water