Search Results (309 found)
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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Zucchini noodles, also known as "zoodles", are tossed with chicken sausage and vegetables creating a quick and easy, grain-free, gluten-free meal.
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Zucchini noodles replace traditional rice noodles in this zoodle-inspired version of pho with plenty of vegetables, garlic, and ginger.
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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We're never going back to Campbell's.
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Classic. Comforting. Insanely flavorful. What more could you want?
cooking.nytimes.com
The genius of this sweet noodle kugel — the rich, custardy casserole that is a staple of Jewish cooking — is that its top is designed to offer maximum crunch while its interior remains creamy and luscious The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.
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This paleo turkey sweet potato casserole is layered eggplant, tomato, bright herbs, and a nutty sauce made with almond milk and flour.
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The easiest way to make the most comforting meal of all time.
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Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It's gentle heat and exotic, aromatic flavour make it perfect for a...