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cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.
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Chinese broccoli in garlic sauce isn’t the only way to eat broccoli these days! I feel that broccoli doesn’t get enough credit. It can be made into so many things...
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Get "Eye-studded" Turkey Tenderloin (Pearl Onions and Black Olives) Recipe from Food Network
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Get Lamb Burgers with Caramelized Red Onions, Mayoli and Feta Recipe from Food Network
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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Bacon-wrapped sausage is filled with cheese, green onions, jalapenos, barbeque sauce, and more bacon to make this decadent smoked bacon bomb.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Get Grilled Kielbasa with Sauerkraut and Onions Recipe from Food Network
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Get Frittata with Tomatoes, Onions and Basil Recipe from Food Network
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Get Pork Chops with Apples and Onions Recipe from Food Network