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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, celery leaves, and thin strips of celery root.
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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This versatile cheese spread is flavored with a variety of herbs and works as well on sandwiches as it does on crackers.
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
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Lemon pepper, lemon juice, and tarragon vinegar add sparkle to tenderized and marinated London broil steak. The recipe can be multiplied to do enough meat for a party.
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Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
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Get New England Clam Chowder Recipe from Food Network
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Buttermilk baking mix does the trick in these savory biscuits, with the addition of Cheddar cheese, garlic, parsley and milk.