Search Results (6,507 found)
www.delish.com
This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
Ingredients:
parsley, black olives, olive oil, anchovy, garlic, lemon juice, thyme, snow peas, imported olive, crusty rolls, red onion, tomatoes, eggs
www.chowhound.com
An exotic herb mixture from Georgia.
An exotic herb mixture from Georgia.
Ingredients:
marjoram, dill, savory, mint, parsley, coriander seed, fenugreek, black pepper, fenugreek seeds, bay leaf
cooking.nytimes.com
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
string beans, baby carrots, asparagus, shrimp, cherry tomatoes, bell pepper, fusilli, parsley, olive oil
www.allrecipes.com
Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
www.foodnetwork.com
Get Black Bean Burgers Recipe from Food Network
Get Black Bean Burgers Recipe from Food Network
Ingredients:
yellow onion, garlic, black beans, cilantro leaves, parsley leaves, egg, red pepper flakes, bread crumbs, hamburger rolls, tomato, romaine lettuce, ketchup
www.allrecipes.com
Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
Ingredients:
olive oil, chorizo sausage, green onion, white rice, goat cheese, egg, parsley, cloves, cumin, blood orange, cayenne pepper, piquillo peppers, almonds
cooking.nytimes.com
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable They play beautifully together
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable They play beautifully together
www.chowhound.com
The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
Ingredients:
spinach, zucchini, red onions, onions, parsley, celery, vegetable broth, garlic bulb, cashews
www.foodnetwork.com
Get Wild Rice with Cherries Recipe from Food Network
Get Wild Rice with Cherries Recipe from Food Network
www.allrecipes.com
A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
Ingredients:
turkey, chicken breast, pork sausage, egg, saltine crackers, barbeque sauce, yellow mustard, parsley, onion, onion powder, garlic salt, salt, brown sugar
www.allrecipes.com
Cucumber and peas are mixed up with a creamy Greek yogurt dressing and fresh herbs in this easy salad.
Cucumber and peas are mixed up with a creamy Greek yogurt dressing and fresh herbs in this easy salad.
Ingredients:
baby peas, greek yogurt, olive oil, lemon juice, parsley, basil leaves, cucumbers, walnuts
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fatback, pork, pork liver, olive oil, shallots, bread crumbs, dry white wine, cloves, parsley, pistachio nuts, allspice, bay leaf, oregano, thyme, black pepper, salt, cayenne pepper, green