Search Results (25,688 found)
cooking.nytimes.com
Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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This recipe for a big pot of pinto beans seasoned with tomato, garlic, and lots of cilantro comes from deep in the heart of Texas.
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Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.
Ingredients: asparagus, olive oil, limes, mint
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...
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A simple, fresh-tasting summer dish. Pasta is tossed with garlic, basil, butter, and olive oil.
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This easy baked chicken recipe marinates the bird in the Asian flavors of soy sauce, ginger, garlic, and sesame oil, and is a simple weeknight dinner.
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A simple mixture of lemon juice, liquid amino acid, and olive oil dress this salad of kale, onion, and alfalfa sprouts with a trio of seeds.
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A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.
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An easy, elegant hors d’oeuvre topped with crispy fried sage leaves.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy corn tortillas, eggs, and enchilada sauce are the main components of this quick and easy chilaquiles, a Mexican breakfast recipe.
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.