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This is my favorite recipe to treat myself after a long day of work. Being a type 1 diabetic, I developed it to be low carb but still high in nutrients. Enjoy...
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
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I used to mess around with making scratch caesar dressing all the time but then I found a super quick version that really tastes good. If anyone is interested...
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Chicken is marinated with lime and garlic, then cooked and served over baby spinach leaves for a really quick, hearty salad. This is a quick dish that's great for summer. I came up with it on a Thursday after school when Mom asked me to get dinner ready before she got home. Nice and light.
www.delish.com
In Strasbourg, the main city of the Alsace region in France, salads of meat or cheese tossed with onion and vinaigrette are popular snack fare. We use both meat and cheese to turn this snack into a meal. Just add some hearty bread.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The ingredient list was provided by inmetric in this topic: http://chowhound.chow.com/topics/651204 It sounded so good I made some myself. inmetric, if you post...
cooking.nytimes.com
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick Make this the morning you plan to serve it and let it marinate at room temperature all day long
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I made this up about 5 years ago to use up some leftover baked chicken, and now it’s one of our favorite spring-time meals. It’s light, refreshing, and totally...
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Bet you can't eat just one helping!
cooking.nytimes.com
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish Well, maybe a touch of bacon