Search Results (324 found)
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Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.
Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.
cooking.nytimes.com
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard Eating your greens never felt so decadent.
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard Eating your greens never felt so decadent.
www.delish.com
"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."
"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."
www.foodnetwork.com
Get White Bean-Chard Soup Recipe from Food Network
Get White Bean-Chard Soup Recipe from Food Network
Ingredients:
olive oil, onion, celery, cannellini beans, chicken broth, red peppers, cloves, cilantro, swiss chard, sourdough bread
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Get Spicy Chard Soup Recipe from Food Network
Get Spicy Chard Soup Recipe from Food Network
Ingredients:
swiss chard, caraway seeds, cumin seeds, olive oil, onion, tomato paste, hot sauce, cloves, chicken broth, lemon halved, greek yogurt, eggs, chips
cooking.nytimes.com
If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread.
If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread.
www.foodnetwork.com
Get Mighty Duck Recipe from Food Network
Get Mighty Duck Recipe from Food Network
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Get New Zealand Tai Snapper Recipe from Food Network
Get New Zealand Tai Snapper Recipe from Food Network
Ingredients:
onion, olive oil, white wine, globe artichokes, zucchini, yellow squash, shallots, swiss chard, red onion, fennel bulb, garlic, wine vinegar, canola oil, snapper, cherry tomatoes, balsamic vinegar
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
Ingredients:
olive oil, eggplants, onion, cloves, chicken, allspice, turmeric, chicken stock, dried lime, swiss chard, juice
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Get a sweet start to the school year with this easy pencil cake from Food Network Magazine.
Get a sweet start to the school year with this easy pencil cake from Food Network Magazine.
www.allrecipes.com
Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
Ingredients:
baby arugula, cherry tomatoes, chickpeas, english cucumber, olives, red onion, parsley, feta cheese, yogurt, tahini, lemon juice, water, garlic, salt, pepper
www.allrecipes.com
The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
Ingredients:
green bell pepper, red bell pepper, bell pepper, cloves, lemon, vegetable broth, garlic salt, fennel seed, thyme