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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.
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Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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Make a delicious alternative to traditional pine nut pesto with this recipe for walnut pesto sauce.
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Preserved lemons recipe. Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.
Ingredients: lemons, salt
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This muffin recipe yield nice, bread-like Cheddar cheese muffins which are not overly cheesy, but can handle an increase in the cheesy level.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.
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Cream cheese gives this comforting chicken and rice soup a rich texture.
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This moist and delectable meat loaf contains ground turkey, ground beef, and pork sausage for flavor and tenderness.