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cooking.nytimes.com
I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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Seven lettuces are cooked into this soup at the end, leaving their colors bold and dark.
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No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
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This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
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An easy raclette recipe from DTLA Cheese. Baby heirloom potatoes are roasted with spinach and Manchego and Idiazábal cheeses, then served with romesco sauce.
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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Get Arugula Salad Recipe from Food Network
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This is a quick and budget-friendly recipe for tuna tacos in a mixture of sour cream and barbeque sauce for a quick meal solution.
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Get 15-Minute Cheesy Polenta with Chunky Tomato Ragu Recipe from Food Network
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This salad recipe with seared flank steak, bok choy, and rice noodles tossed with a Thai-inspired vinaigrette makes a healthy lunch or light dinner.