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cooking.nytimes.com
Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Get Roasted Grape Tomatoes Recipe from Food Network
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Simple and easy curry made with Granny Smith green apples.
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chocolate-Hazelnut Babka French Toast with Caramelized Bananas Recipe from Food Network
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Marinated skirt steak, threaded onto skewers and grilled, becomes melt-in-your-mouth tender and delicious, with wonderful caramelized bits!
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All you need is coconut cream and chocolate-hazelnut spread (such as Nutella®) to make a beautifully rich and decadent frozen treat.
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
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This summer spin on a classic margherita pizza adds fresh strawberries to the quick tomato sauce. Topped with mozzarella and basil, it's an unexpectedly delicious...