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cooking.nytimes.com
“Groat” — not to be confused with “grit” — is an old Scottish term for a dehulled oat kernel Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers These days, it’s fortifying the food elite
cooking.nytimes.com
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
www.allrecipes.com
Fresh herbs like dill, parsley, and chives join cream cheese and Dijon mustard to bring big flavor to this easy egg salad.
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Rice is simmered with onions, lemon juice, dill, parsley and pine nuts. Then the mixture is rolled in grape leaves and baked.
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Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
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Get Grilled Seafood with Linguine Recipe from Food Network
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Get Italian Meatball Meatloaf Sandwiches Recipe from Food Network
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Get Maine Lobster Fra Diablo Recipe from Food Network
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Get Veal Pizzaiola Recipe from Food Network
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Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.
cooking.nytimes.com
This simple, fragrant soup is delicious as thick vegetable soup, not puréed It becomes a different soup altogether when you purée it, and I like both versions equally.
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Get Sole Almondine Recipe from Food Network