Search Results (1,302 found)
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Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
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Little dumplings that are a great accompaniment for saucy dishes.
Ingredients: eggs, milk, water, salt, flour, herbs, butter
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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This egg white omelet recipe contains a single egg yolk for a touch of body and richness.
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An easy, healthy halibut dinner for two, on a salad of mixed greens with avocado and orange.
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Cucumbers, sweet onions, and fresh herbs roast in the oven for a different twist on a summery roasted vegetable side dish.
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Bake a large batch of granola as a make-ahead breakfast or to have healthy snacks on hand any time.