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Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
www.allrecipes.com
Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
www.chowhound.com
I love corn but creamed corn was not a favorite... unless done just right. I still would like to figure out the secrete to a creamed corn I had once at a picnic...
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
www.simplyrecipes.com
Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...
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Crumbled cornbread and biscuits are baked with chicken broth, celery and onions, with a hint of sage. This recipe is best made with cornbread that's not sweet.
cooking.nytimes.com
Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it