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This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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A reduced fat rendition benefits from plenty of vegetables and a gravy derived from low fat soups.
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Take a break from plain mashed potatoes by adding sweet, earthy celery root.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Here's an old-timey hamburger and mixed vegetable soup, made the way Grandma made it (if Grandma had a slow cooker).
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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Creamy potato and bacon soup is the perfect comfort food for cold weather evenings. Garnish with green onions!
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Bring the deli to your kitchen with this mouthwatering sandwich.
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A recipe for the complex, aromatic Indian spice blend garam masala.
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These turkey wings are seasoned with Bell's® seasoning, topped with garlic and onion, then cooked low and slow for moist, tender meat.
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...