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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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The strong, malty flavor of Guinness makes this hamburger stand out.
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It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
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This slowly-simmered salsa featuring fresh tomatoes and canned green chiles is a delightfully-sweet dip.
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A delicious posole in minutes, made with leftover Thanksgiving turkey, green mole paste, and canned hominy.
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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Get Yellow Quinoa Recipe from Food Network
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This easy fish tacos recipe uses grilled white fish. Marinate the fish with lime juice, garlic, cumin, chili powder, and then top with tangy cabbage slaw.
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Get Tortellini in Brodo Recipe from Food Network
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Chinese noodles are topped with chicken broth flavored with shiitake mushrooms and green onions in this quick soup.
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Curry cream cheese is topped with chutney, cashews, coconut, and green onions for a spicy, Indian-inspired dip.