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Peas and dried cranberries turn that box of wild rice into a main player on the dinner plate!
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This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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Wonderful, warming comfort food, this thick split-pea soap is great with fresh crusty bread.
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
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Fragrant, flavorful, and a staple side dish in Cuban cuisine, yellow rice takes its color from annatto, a natural coloring made from the seeds of a small Central American shrub. Add peas and garnish with pimento slices for authentic Caribbean style.
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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High-protein elbow macaroni joins vegetables and a yogurt-based dressing in this easy pasta salad that makes a great side dish for entertaining.
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Get Brown Rice Bowl with Curried Roasted Cauliflower and Green Chutney Recipe from Food Network