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cooking.nytimes.com
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top
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Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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This delicious bay scallops appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.
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Get Sauteed Onions and Peppers Recipe from Food Network
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
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Get Grilled Tomato Salsa Recipe from Food Network
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Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
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Get Smoked Salmon and Caviar Sushi Recipe from Food Network
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Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
Ingredients: water, green peas, salt, flour, butter, milk