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A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.
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A wonderful aromatic blend of onions and rosemary, perfect for any holiday feast. It'll be the hit of the dinner!
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Rubbed with black and green peppercorn butter, then seared.
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Recipe By: Grace Parisi
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This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Stuffed Baby Bell Peppers Recipe from Food Network
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.