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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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This recipe for Boston baked beans uses navy beans, molasses, brown sugar, and ketchup to create a wonderful old-fashioned baked bean flavor.
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Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.
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Vegetarian lettuce wraps are filled with tofu, cucumber, radishes, water chestnuts, and tomatoes. Great for a light appetizer!
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Get Brown Butter Scallop Rolls Recipe from Food Network
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An ideal appetizer for Valentine's Day using fresh, local Backyard Beauties tomatoes from Backyard Farms in Maine.
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Use your favorite ginger ale with your favorite vanilla ice cream to make this refreshing treat.
cooking.nytimes.com
For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.
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Grilled Romaine! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.