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This sweet and sour eggplant hits every flavor note from savory and sweet to salty and spicy, and is way tastier than take-out or delivery.
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Looking for an easy yet delicious dinner? Spinach, green onions, garlic, and Gouda cheese combine to make the perfect quick and easy dinner.
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A thick and hearty homemade chili with a kick. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
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A soy/honey vinaigrette bring Asian-inspired flavor to this cole slaw with Savoy cabbage, onions, and peppers.
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Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
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This meat loaf is packed with bell pepper and onion, as well as a Cheddar cheese and tomato sauce filling.
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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
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.