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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with shredded zucchini and potato flakes, these quick and easy gluten-free waffles can be served as a yummy breakfast, brunch, or lunch.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
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Get lucky: Make this sweet-and-salty snack for St. Paddy's Day.
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Green tea powder, also known as matcha, is added to cake batter creating a lovely green tea cake that is naturally bright green!
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