Search Results (26,113 found)
www.delish.com
This twist on jasmine rice makes a full-flavored side dish.
www.delish.com
Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
www.allrecipes.com
This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
www.foodnetwork.com
Get Falafel: Chickpea Patties Recipe from Food Network
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Stuffed Baby Bell Peppers Recipe from Food Network
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort