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cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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One of the most popular recipes in our FamilyCook repertoire, this soup is a hit with all ages.
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Get Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham Recipe from Food Network
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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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Perfect to chase away winter's chill, this rich and creamy cauliflower soup from chef Sara Moulton is more than comforting. It's also low-fat.
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Made with Italian sausage and russet potatoes, this quick and easy recipe is a perfect copycat of Olive Garden's® "Zuppa Toscana soup."
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You can serve this dish with a quick, creamy sauce: Mix Greek-style yogurt with chopped dill, lemon juice, and salt to taste.
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Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Strips of kale, cream, and cooked sausage are added in the final stage to this potato soup made with onions and pancetta cooked in chicken broth.
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Get White Beans and Cavolo Nero Recipe from Food Network
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This hearty breakfast bake with eggs, sweet potato, mushrooms, and sausage is a great way to start the day if you're on the Paleo diet.