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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
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Get Linguine Spiaggia Recipe from Food Network
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Lentils are skillet-toasted with a cayenne-parsley seasoning to make nutty popped lentils, a quick and easy, gluten-free snack or appetizer!
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Sweet, mild sausage, red bell peppers, corn kernels, and Cheddar cheese make delicious savory breakfast muffins. To delight and amaze your friends, tuck a shelled soft-cooked egg inside each one before baking!
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
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Get Winter Minestrone Recipe from Food Network
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The perfect ending to the holiday turkey is this Greek-inspired sandwich served in a warmed pita. It is filled with lettuce, tomatoes, and turkey, and topped with a homemade cucumber sauce.
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Beautiful golden beets and Brussels sprouts. Roasted or boiled golden yellow beets with parboiled Brussels sprouts, sautéed together in olive oil, shallots and thyme, and topped with toasted almonds.
www.delish.com
This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.