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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eggplant, zucchini, and peppers are just the ticket for a summertime meal.
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These Cheddar cheese and rosemary biscuits are perfect paired with a heart stew. If you like, substitute parsley or basil for rosemary.
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Get Baked Halibut with Wine and Herbs Recipe from Food Network
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Get Crab Crostini with Lemon and Herbs Recipe from Food Network
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The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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Get Cannellini Beans with Herbs and Prosciutto Recipe from Food Network
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"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S.
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Mushrooms are sauteed with your favorite herbs and white wine.
cooking.nytimes.com
This recipe is by Oliver Strand and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.