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Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.
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The saltiness of the kielbasa combined with the bitter, gentle crunch of the Brussels sprouts and the mildness of the beans is well-balanced perfection.
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Chicken breast halves are cooked with balsamic vinegar and browned mushrooms, then served topped with melted provolone cheese for a quick French-inspired main dish.
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Quick and easy, this vibrant Cambodian-style Coconut Shrimp Soup with coconut milk, green beans, and tomatoes is perfect for a weeknight supper!
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.
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Wasabi and ginger give this unusual dip a nice and unexpected kick of flavor.
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 1 hour and 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy gluten-free tabouli recipe.
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A bright, pretty salad with summer's sweet fruits has a ready-made dressing of low-fat vanilla yogurt.
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Corn on the cob rolled in lime, mayo, chili powder, and cotija becomes crispy, tender Mexican-style elotes in less than 10 minutes in the air fryer.