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This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette.
cooking.nytimes.com
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad Walnuts, toast them or don't, add crunch and the dressing adds zing.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 4 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Stir-Fried Beef with Green Beans and Peanut Sauce Recipe from Food Network
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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Consider this a no-carb BLT, only instead of mayo you get a creamy avocado dressing.
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For everyone who steers clear of the classic green bean casserole, this healthy side is a way to sneak in the Thanksgiving vegetable without reaching for a can of mushroom soup.
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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A delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.
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Get Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette Recipe from Food Network