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cooking.nytimes.com
If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread.
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Recipe for Roast Potatoes with Lemons, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This is much like pissaladière, the Provençal onion tart It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
www.allrecipes.com
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Ingredients: artichokes, butter, cloves
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This eye-catching Russian layered chicken and mushroom salad, decorated to resemble a sunflower, is perfect for any party or buffet.
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Kale chips coated in olive oil and garlic are a great alternative to potato chips with just as much flavor and crunch.
Ingredients: kale, olive oil, garlic, vinegar
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These paleo kale chips are coated in coconut oil and garlic salt for a quick and easy snack for kids and adults.
Ingredients: kale, coconut oil, garlic salt
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The citrus and garlic, Caribbean marinade gets a slug of whiskey in this versatile version!
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Get Veal Piccata Recipe from Food Network