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cooking.nytimes.com
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
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Get Sesame Tofu Salad Recipe from Food Network
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Get Deconstructed Falafel Salad Recipe from Food Network
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Get Ultimate Deviled Eggs Recipe from Food Network
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Get Grilled Fish Tacos Recipe from Food Network
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This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker.
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Chef Marcel Vigneron's recipe for brussels sprouts salad
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Theres nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet its quick to make.
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Get Jae Yook Gui (Seasoned Pork Barbecue Recipe from Food Network
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Tangy, fluffy muffins for breakfast or teatime.
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Get Mini Cheeseburgers Recipe from Food Network