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cooking.nytimes.com
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done
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This lasagna recipes has layers of kale, chard, ricotta, and crème fraîche an impressive and irresistible main dish.
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This recipe yields a chunky, crisp, and delicious salsa-like version of pico de gallo.
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This velvety soup blends potato, asparagus, pea shoots, and fresh spinach into a homemade seasonal soup flavored with fresh mint and sage.
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Get Almost-Famous Barbecue Chicken Pizza Recipe from Food Network
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This is my mother's macaroni and cheese and it's my favorite. When I was a kid, I used to eat four or five helpings at one sitting! It doesn't use the tradtional...
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Get Tuscan Tomato and Bread Soup - Pappa al Pomodoro Recipe from Food Network
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A healthy halibut ceviche recipe with tomatoes, red onion, cucumber, watermelon, and cilantro.
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An Indian-style take on one of our favorite vegetables.
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Make the meatball the focus of the meal with this delicious, hearty recipe.
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Get Sourdough and Corn Pudding Recipe from Food Network
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Get Falafel Salad with Hummus Dressing Recipe from Food Network