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cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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Get Crispy Baked Potato Recipe from Food Network
Ingredients: russet potato, olive oil
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Tahini is made with sesame seeds, which are rich in essential minerals. Blended with nonfat Greek yogurt, it becomes a luscious sauce for cardamom-spiced chicken breast.
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Get Spicy Marinara Sauce Recipe from Food Network
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These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Get Greek Yogurt with a Fig, Date, and Honey Swirl Recipe from Food Network
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This appetizer looks impressive, but it'll only take minutes to make.
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Refrigerator oatmeal is prepared at night, refrigerated, and ready to eat in the morning for a portable breakfast. Add your favorite fruit or nuts!
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Vanilla Greek yogurt and almond milk add protein to this blackberry and banana smoothie that's an easy choice for breakfast on the go.
cooking.nytimes.com
This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.
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This variation of insalata Caprese has the surprise--and welcome--addition of grilled eggplant. It's a great appetizer or vegetarian side dish for a summer barbecue.