Search Results (1,238 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Quick and easy asparagus frittata. Perfect for spring! Eggs, Gruyere or Swiss cheese, shallots, and asparagus.
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Simmered with carrots, potatoes, and shallots for a more filling take on poached fish.
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Shallots, bacon, and Brussels sprouts are pan-fried together for this quick and delicious side dish for any type of dinner.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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Previously featured at Shrine Asian Kitchen. Recipe by Chef Kevin Long.
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Quinoa is mixed with toasted walnuts, chives, walnut oil, and shallots in this quick and easy, gluten-free, and vegan side dish recipe.
cooking.nytimes.com
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world Mr
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Get My Dal Recipe from Food Network
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I had these ingredients in my fridge and just started to chop and toss everything in and it all came together deliciously! I served it with Quinoa Angel Hair...