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cooking.nytimes.com
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable They play beautifully together
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Peppery arugula is used instead of basil in a quick pesto.
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Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.
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We want all Greek, all the time.
cooking.nytimes.com
Your feelings about salt cod may depend on where your roots are If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest If you grew up in a Portuguese or Caribbean community, you may have more fond recollections
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Recipe for Moroccan Lamb Stew with Chickpeas and Prunes, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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This versatile baked egg and kale dish can be served as a savory breakfast dish or as a main dish at dinner.
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Chewy, hearty, whole wheat bread for bread machines!
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Get Sauteed Vegetables Recipe from Food Network