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Get Red Snapper with Fava Bean Puree Recipe from Food Network
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This simple soup requires chicken stock, kale, garbanzo beans, carrot, and onion.
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The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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A silky garbanzo bean puree lends body to this vegan-friendly gravy.
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We've figured out how to whip up an indulgent Southern menu during the workweek. Just follow our four-step plan for down-home delights.
cooking.nytimes.com
Good fresh burrata — mozzarella’s luscious, creamy-centered cousin — really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves) To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto Bright green fava beans, celery and fennel make a lovely rendition for spring.
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Healthy halibut over a vegetable-packed bean salad.
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Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.
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A substantial whole-grain risotto lightened with spring vegetables.
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In South America, piquant chimichurri sauce is a favorite accompaniment to grilled meats. Serve bread alongside to soak up the sauce; you won't want to miss a drop.
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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.