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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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The spicy sausage in this soup will heat up a cold Wednesday night.
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Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds.
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Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.