Search Results (7,722 found)
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A country Jewish recipe to be served at Passover.
A country Jewish recipe to be served at Passover.
Ingredients:
olive oil, chicken livers, matzohs, pareve margarine, onion, celery, garlic, italian parsley, turkey broth, egg
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Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours...
Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours...
Ingredients:
red peppers, chili, gluten, walnuts, asafetida, pomegranate, lemon juice, agave nectar, salt, olive oil, parsley
www.delish.com
Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
Ingredients:
cooking oil, onion, cloves, water, tomatoes, salt, cumin, black pepper, saffron threads, monkfish, parsley, couscous
cooking.nytimes.com
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Ingredients:
green garlic, olive oil, leeks, celery rib, yukon gold, water, bouquet garni, parsley chervil
www.allrecipes.com
A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
www.delish.com
For some reason, poaching eggs scares some people. Probably because when theyve tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right.
For some reason, poaching eggs scares some people. Probably because when theyve tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right.
www.allrecipes.com
This versatile side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.
This versatile side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.
Ingredients:
butter, white rice, vermicelli, water, chicken bouillon, parsley, garlic powder, onion powder
www.allrecipes.com
A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Ingredients:
simmered pintos, olive oil, onion, rosemary, garlic, tomatoes, tomato paste, red pepper flakes, bouquet garni, elbow macaroni, parsley, parmesan cheese
www.delish.com
Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
Ingredients:
chickpeas, garlic, bay leaf, olive oil, carrots, red onion, red pepper, dry white wine, tomato sauce, parsley, lemon, lemon juice
www.allrecipes.com
This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
Ingredients:
sweet potatoes, quinoa, trail mix, golden beet, beet, whole wheat flour, bread crumbs, olive oil, red onion, parsley, tamari, salt, cloves, red pepper flakes
www.delish.com
Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
Ingredients:
brioche, olive oil, chorizo, white onion, garlic, beefsteak tomato, smoked paprika, dry white wine, parsley, thyme, chicken stock, eggs