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I love simple, raw, shredded salads, and this would be amongst my favorites. The first time I ate a version of this salad, it was made, and served to me, by a...
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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This gingery, spicy peanut sauce is perfect for tossing with pasta and veggies or for dipping chicken skewers.
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This ravioli recipe is filled with egg yolks and a creamy ricotta-Parmesan cheese mixture, and is served with a bacon, sage, and brown butter sauce.
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Pineapple and pecans stud this combination of lentils and quinoa!
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Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste.
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This spicy feta stir-fry for two is full of crunchy vegetables like snow peas, bok choy, and sugar snap peas, tossed with curry powder.