Search Results (4,103 found)
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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Wonderful pungent flavors make this dish perfect for a dinner party. The sauce is made from soy sauce, Chinese black vinegar, sesame oil, garlic, a tad of sugar and a sprinkling of green onion. It smells wonderful when it 's folded into hot soba noodles.
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The perfect picnic pasta salad! Chopped chicken combines with toasted sesame seeds, spinach and green onions, all marinated in a sweet and tangy soy and vinegar-based dressing.
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Get Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette Recipe from Food Network
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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Get Chicken or Turkey Salad Sandwiches Recipe from Food Network
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A refreshing and light alternative to lemonade. A syrup made with pineapple juice and lemon juice is mixed with carbonated water over ice.
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Tender, delicious smoked pork chops are already cooked by the smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.