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cooking.nytimes.com
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes Yes, artichokes are not in season in the fall, but frozen work beautifully here.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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Toasted English muffins topped with tomato, olives, and mozzarella cheese.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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Get Saffron Rice Cakes Recipe from Food Network
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Get Tomato Sauce Recipe from Food Network
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Get Black Bean Soup Recipe from Food Network
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
www.delish.com
For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.