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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.
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This recipe is by Elaine Sciolino and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salt, flour, thyme, fennel, egg whites, bass
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Get Eggplant Parmesan Hero Recipe from Food Network
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Ketchup grows up with the addition of sweet piquillo peppers.
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Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar They are left out to dry for a day before baking (In the recipe given here, I’ve called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly
Ingredients: blanched almonds, sugar, egg, lemon
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This homemade flour tortilla recipe produces warm and soft tortillas perfect for soft tacos or burritos.
Ingredients: flour, salt, baking powder, lard, water