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cooking.nytimes.com
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
www.allrecipes.com
Eggs, cottage cheese, Cheddar, spinach, and mushrooms come together in a vegetarian breakfast entree that's simple to make the night before.
www.delish.com
Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
www.chowhound.com
A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
www.allrecipes.com
Chicken, red cabbage, mandarin oranges, and pecans are tossed together in this quick and easy chicken chow mein salad.
www.allrecipes.com
Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
www.allrecipes.com
Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
www.allrecipes.com
Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
www.foodnetwork.com
Get Wafflemaker Hash Browns Recipe from Food Network
www.foodnetwork.com
Get Quinoa Pilaf Recipe from Food Network
cooking.nytimes.com
This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.