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More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Broken spaghetti noodles are added to this basic chicken soup seasoned with fresh garlic and chopped onion.
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Delicious way to serve beet greens and other greens such as collard or kale. Beet greens recipe with bacon, garlic, onion, sugar, vinegar, and red pepper flakes.
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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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Get Maple-Whiskey Turkey Recipe from Food Network
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Iced Masala Chai Recipe from Food Network