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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.
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Silver-dollar latkes flavored with thyme, onion, and pepper.
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Pear ginger salad tossed in a citrus soy dressing is a refreshing addition to parties that will quickly become a crowd favorite.
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
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Get BBQ Ribs Recipe from Food Network
cooking.nytimes.com
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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These pan-seared Brussels sprouts are sweet with maple butter and salty from rich Iberico ham, with pops of pickled garlic and crisp fried sage. They make an...
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This pork-centric club sandwich recipe is made with bacon, ham, sliced apples, and bacon mayonnaise.
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Warm spinach salad, including spinach tossed with bacon and hard-boiled eggs in a vinaigrette dressing, is a quick and fancy meal for lunch or dinner.
www.delish.com
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.