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Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
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This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
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Get Garlic and Mustard Pork Roast Recipe from Food Network
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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Include only the most important flavors in a dish if you're looking for a way to simplify it.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
cooking.nytimes.com
This recipe from 1992 was ahead of the curve on the kale trend It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.
Ingredients: greens, olive oil, cloves
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Chocolate and spicy sausage are the signature ingredients in this beef and bean chili.
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What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
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Try this slow cooker cheesy sausage dip with ground beef.
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Pasta tossed in a simple sausage, tomato, and spinach sauce is a perfect weeknight meal.