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cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I...
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A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
www.simplyrecipes.com
Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
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A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
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The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.
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These mini quiches are a great party snacks. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives.
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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Thin sweet potato strips are tossed with olive oil, smoked paprika, and Parmesan cheese and baked into crispy chips that go well at just about any occasion.
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Potatoes boiled in chicken broth are pureed with a thin cream sauce in this dill weed seasoned soup.
www.delish.com
A scrumptious twist to an easy, quick focaccia recipe that packs in the flavor.