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cooking.nytimes.com
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other)
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Get Jicama Slaw Recipe from Food Network
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Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.
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Thinly sliced cucumbers are tossed in a spicy, sesame seed dressing in this Korean cucumber salad that is refreshing side dish.
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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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This quick and easy sweet potato tempura is a delicious vegetarian appetizer. Use the same batter to make a variety of vegetable tempura.
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Get Saffron Halibut Packets Recipe from Food Network
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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Get Sesame Seared Salmon Salad Recipe from Food Network