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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
cooking.nytimes.com
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird — fast Before roasting, the bird’s legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared That jump-starts the cooking of the dark meat (which always needs more time than the white meat)
cooking.nytimes.com
Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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Get Grilled Shrimp Skewers Recipe from Food Network
Ingredients: olive oil, cloves, chile, oregano, shrimp
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Ingredients: olive oil, okra, garlic, cashews, lime
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A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.
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Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year!
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Get No-Cook Tomato Sauce with Penne Recipe from Food Network
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I made this easy pasta sauce after a trip to the farmer's market. I threw it all together and the result was a simple sauce with a nice sweetness and lots of...
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.
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Get Italian Tuna Salad Recipe from Food Network
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This creamy risotto glows with bright green fresh vegetables.