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Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
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A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese.
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Get Grilled Avocado Stuffed with Black Bean Salsa Recipe from Food Network
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This quick and easy Curried Potato and Spinach Soup flavored with cumin, turmeric, and curry powder will be loved by adults and kids alike.
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Get Creamy Greek Orzo Salad with Crispy Chickpeas Recipe from Food Network
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Get All-Crust Sheet-Pan Lasagna Recipe from Food Network
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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After a few days of eating junk, I decided I needed to eat something super nutritious and zingy. I got some organic Bolivian quinoa and a bunch of vegetables...
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Get A Nice Italian Girl's Salad Recipe from Food Network
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Chiles and pepperjack cheese give this hearty beef and black bean enchilada pie a spicy kick!
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Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.
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The deep, satisfying flavor of roasted beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with homemade balsamic dressing.