Search Results (1,557 found)
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Eating quinoa is a great way for vegetarians to get protein.
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A healthy sautéed broccoli rabe recipe.
cooking.nytimes.com
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
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Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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This satisfying soup from chef David Bull is an excellent source of fiber.
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When skirt steak is paired with tender greens and a citrus dressing, it becomes a main-course salad.
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This recipe combines peat smoked haddock with double cream and wine, and, to add a slight kick, madras curry powder and shallots. It was shared by the Macdonald...
cooking.nytimes.com
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
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Throwing a fancy party? Broiled Lobster Tail should definitely be on the menu. This step-by-step guide will show you exactly what to do. Serve with an easy brown butter and toasted hazelnut sauce!