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cooking.nytimes.com
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
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Peaches are stuffed with a fig and pine nut mixture, soaked in wine, and topped with brandy before baking.
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Chicken is simmered in a sauce made with chili powder, almonds, banana, cinnamon, tortillas, pine nuts, sesame seeds, and chocolate for a delicious main course.
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This fresh pesto is made from the flowery stems of garlic bulbs.
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Get Chilled White Gazpacho Recipe from Food Network
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
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Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
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Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling - sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
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Get Tabbouleh Salad with Nuts Recipe from Food Network
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Get Basil Pesto Recipe from Food Network
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My favorite way to eat this delicious and healthy pesto recipe is on a gluten free cracker.