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This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.
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These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. Serve over jasmine rice or rice noodles.
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This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
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About 15 slender baby carrots grilled until charred, then tightly rolled inside a tortilla with poblano-spiked sour cream make for a superb vegetable wrap.
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Bring a fresh twist to delicious sweet potato fries by topping them with Parmesan cheese and cilantro.
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Savory patties made with raw, not canned, salmon are topped with a garlic mayonnaise aioli in these easy sliders that will feed a crowd.
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This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
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Kale, roasted corn, and carrots are tossed with eggs, tortilla chips, and smoked cheese in a lemon vinaigrette in the best kale salad ever.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.