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After you have grilled up Vegetables with Walnut Dressing, pair with pearled barley and Pecorino cheese for a lively summer grain salad.
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Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
cooking.nytimes.com
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted
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Combining my two favorites, fried onions and fresh corn, my husband came up with this very simple, delicious side dish.
Ingredients: corn, butter, sweet onion
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This recipe uses agar-agar powder and eggs to make a lovely coconut-and-pandan jelly with the texture of a custard.
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Kielbasa sausage slow cooked with beer and sauerkraut.
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: celery, russet, butter
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Pigeon peas are a favorite in Latin America and the Caribbean, and this tomato-based rice dish is great way to enjoy them!
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Caramelized onions and Gorgonzola cheese are the toppings for this pizza made with refrigerated pizza dough.
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.