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These vegan sausage patties are treated to a tamari-garlic reduction and a mix of dried herbs and spices. Make ahead for an easy breakfast!
cooking.nytimes.com
This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column It is hearty sustenance that evokes memories of childhood and sweater weather Its preparation is simple, but its flavors veer elegant
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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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Get Spicy Cabbage Salad Recipe from Food Network
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Cucumber Salad with grapes, toasted almonds and a little garlic—essentially a deconstructed white gazpacho! Perfectly balanced, cool and refreshing summer salad.
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Get Provencal Cod, Potatoes and String Beans Recipe from Food Network
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This is a mouthwatering tender roast with vegetables and a great gravy. It slow-cooks for hours, so you can be straightening up the house while it simmers.
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Get Chai Recipe from Food Network
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Movies will never be the same with this simple, spicy popcorn!
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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This tasty Trinidadian-style soup is made with spinach to evoke the flavor and texture of callaloo, or amaranth, a common green in Trinidad.
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Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.