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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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This bright green blend from Amanda Chantal Bacon of Los Angeles's Moon Juice gets its zippy, herby taste from an entire bunch of cilantro.
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Get Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino Recipe from Food Network
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Get Roasted Red Pepper and Walnut Dip (Muhummara) Recipe from Food Network
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Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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Get Spinach Loaf Recipe from Food Network
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Garlic and the fresh taste of lemon flavor these easy shrimp served over bowls of hot cooked grits.