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cooking.nytimes.com
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs
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Delicate rice vinegar dresses this salad of chicken, lettuce, nuts and the requisite sesame seeds and crisp Chinese noodles.
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Get Summer Squash and Bacon Galette Recipe from Food Network
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Briny olives, creamy cheese, and tangy vinaigrette elevate this pasta salad recipe that's great for lunch, picnics, and barbeques.
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Get Sausage, Bean and Pasta Stew Recipe from Food Network
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Get Vegan Pumpkin Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
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Get Vegetable Couscous "En Crepinette" Recipe from Food Network
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Get Roast Beef Sandwiches Recipe from Food Network
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Heirloom potato salad with a light vinaigrette.
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A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.