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cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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This version of macaroni and cheese keeps its tasty and unusual ingredients of cottage cheese and cheddar, but with a low-fat twist. Combined with whole grain pasta and whole wheat breadcrumbs, this healthier dish is just as satisfying and delicious.
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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This Buttermilk and Brown Butter Waffle recipe uses nutty browned butter and tangy buttermilk to make a new twist on the breakfast treat.
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This is a low-fat potato salad that gets high marks. Lots of taste and crunch, the potatoes are joined by celery, peas and scallions. Makes six servings.
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Enjoy strawberries, banana, and your favorite chocolate-hazelnut spread together in smoothie-form!
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
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This cool Greek cucumber and dill dip only gets better with time!
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Get Turnip the Disco Fries Recipe from Food Network