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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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This classic creamy green salad dressing is flavored with tarragon, parsley, garlic, anchovies, and chives. It's also delicious served as a dip for steamed artichokes.
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This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.
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Chinese green onion pancakes are a traditional and popular dish in the northern part of China; whip them up easily with a few ingredients.
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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with shredded zucchini and potato flakes, these quick and easy gluten-free waffles can be served as a yummy breakfast, brunch, or lunch.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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Get Green Onion-Cheddar Doughnut Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple dessert sings with flavor and complexity from the combination of floral apples, sweet honey, and assorted pistachios, almonds, and filberts (a.k.a...