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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
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This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition
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Get Shrimp, Avocado and Mango Spring Rolls with Chile Mint Dipping Sauce Recipe from Food Network
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Get Black Bean Soup Recipe from Food Network
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
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A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.