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cooking.nytimes.com
In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: “I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter,” he wrote Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater) The end result is a quick side dish, full of flavor from the ginger and soy sauce.
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Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network
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A vegan rice sushi roll has an outside layer of sesame seeds, a layer of seasoned rice, and a filling of avocado, zucchini, cucumber, and green pepper.
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Get Spicy Lentil Soup Recipe from Food Network
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This potato salad isnt the one you think about when you remember summer picnics from your childhood.
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Get Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Recipe from Food Network
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Give your zucchini bread just the right amount of spicy kick with this recipe for jalapeno zucchini bread made with a combination of applesauce and oil.
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Get Cha Cha Chowder Recipe from Food Network
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Get Pumpkin Oatmeal Recipe from Food Network
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A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.
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This easy fried rice with fresh pineapple, peas, and red bell pepper comes together quickly and goes well with any protein.