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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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The best type of arugula for this salad is the feathery type called wild arugula I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
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Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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A healthy vegetarian taco salad recipe.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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Talk about a yummy way to get your children to eat fruits and nuts. They'll love these bars.
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This healthy, filling quinoa spinach salad, made with eggs, walnuts, and sunflower seeds is a great alternative to more traditional salads.
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This California club sandwich with cream cheese, turkey, avocado, and sunflower seeds is a fantastic summer sandwich.
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Mashed green peas with butter, mint, green onions, and a hint of brown sugar, make a great Irish-style side dish for your meal.