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cooking.nytimes.com
Fig jam is a perfect way to preserve a surfeit of this seductive fruit The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs This jam is wonderful stirred into plain yogurt.
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.
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Get Peruvian Roast Chicken with Aji Verde Recipe from Food Network
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This zesty pasta will help you carbo-load like a football player.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Get Loin of Pork with Bay Leaves Recipe from Food Network
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Red cabbage (Blaukraut) is flavored with apples and cider vinegar in this traditional and popular German side dish especially for Christmas.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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Bacon adds a little saltiness to this broccoli salad recipe made with sunflower seeds, red onion, and raisins.
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This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.