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I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Serve your turkey leftovers with a Mexican flair. Turkey pozole hominy soup seasoned with smokey chipotle chiles.
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Get Fig Catsup Recipe from Food Network
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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Get Cilantro-Lime Rice Recipe from Food Network
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.