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Thinly sliced fennel, beets, and green onions make a pretty and different salad. The dressing is just lemon juice and olive oil.
cooking.nytimes.com
In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven Fillings vary, but this one with prosciutto cotto and cheese is a favorite The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.
cooking.nytimes.com
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
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Kiesels hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite.
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Get Stuffed Meatballs Recipe from Food Network
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This avocado crema recipe uses fresh avocados, sour cream, cilantro, and lime juice for a zesty topping that's delicious on tacos or nachos.
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Get Summer Squash with Turmeric Butter Recipe from Food Network
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Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture. Recipe By: Marcia Kiesel
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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This easy vegan ranch dressing comes together quickly with avocados, soy milk, apple cider vinegar, dill, parsley, garlic powder, and chive.