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Just like real confetti, Chef John's veggie-packed, pilaf-style rice salad will brighten any dinner party, with a mix of green beans, carrots, bell peppers, and herbs.
cooking.nytimes.com
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread
cooking.nytimes.com
This recipe is by David Firestone And Susan Brenna and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery) It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
www.simplyrecipes.com
Classic green bean casserole with fried onion topping, from scratch! Easy to make ahead. So much better than canned!
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Get Roasted Pork Rack with Zucchini Fritters Recipe from Food Network
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This picture-perfect focaccia is a beautiful (and edible!) piece of art that looks complicated but actually comes together quickly.
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Get Spanakopita (Greek Spinach Pie) Recipe from Food Network