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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Seriously addictive.
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Get Lamb Chops with Mint-Walnut Pesto Recipe from Food Network
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Get Lamb Chops with Mint-Walnut Pesto Recipe from Food Network
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
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Mashed green peas with butter, mint, green onions, and a hint of brown sugar, make a great Irish-style side dish for your meal.
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah The power of the garlic is tamed in one easy step — by boiling it in the same water as the potatoes.
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Get Chestnut Soup With Fried Parsley Recipe from Food Network
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Get Lentil, Bean and Parsley Salad Recipe from Food Network