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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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Kale chips coated in olive oil and garlic are a great alternative to potato chips with just as much flavor and crunch.
Ingredients: kale, olive oil, garlic, vinegar
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
cooking.nytimes.com
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch Although it does take time to put together, you can do all of it well ahead – up to 24 hours And the last minute work is minimal (slice an avocado, chop up some fresh herbs)
Ingredients: bread, olive oil, eggs, milk, salt, sugar
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.
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This tangy French dressing is made with ketchup, olive oil, onion, lemon juice, and a few seasonings. It's easy to keep a batch in the refrigerator ready for your favorite salad.
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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Fresh spring asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccine pasta.
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Take your next Italian dinner to a new level with this stuffed garlic bread recipe that makes a great appetizer or as a side dish for steak.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.