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Red and green cabbage is tossed with carrots, green onion and red bell pepper in a sweet and tangy cider vinaigrette.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.
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Ground pork is mixed with Chinese cooking wine, soy sauce, onion, ginger, and garlic to form meatballs, which are rolled in glutinous rice before being steamed.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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Get Lobster of the Links Napa Cabbage Wraps Recipe from Food Network
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Get Napa Cabbage Wrapped Monkfish with Ponzu Sauce Recipe from Food Network
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Get Blue Cheese Cole Slaw Recipe from Food Network
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This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.