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I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
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An easy and tasty side dish or appetizer, shrimp rangoon are fried pockets of shrimp and cream cheese seasoned simply with garlic and onions.
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Get Flatbread Salad Pizza Recipe from Food Network
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A warm and spicy black bean soup.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!
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Pork stew meat is simmered in a tomatillo sauce with garlic, serrano, and chile de arbol peppers for a spicy, saucy meat stew that's great for piling into warm tortillas.
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I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of turning mushy as they bake. Pair this rich dish with a robust red wine with moderate tannins.