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This recipe is by Jonathan Reynolds and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Tomato Salsa Recipe from Food Network
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Green seedless grapes are cooked and thickened with cornstarch, poured into a graham cracker crust and topped with sour cream.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Recipe for Tomato Relish, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Get this: they taste just like pizza.
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Frozen peas are microwaved and seasoned in this quick and easy vegetarian side dish, great for a weeknight.
Ingredients: peas, cheese, yeast, garlic powder
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Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing.
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Ham steak, green beans, red new potatoes, and onions go into this satisfying one-pot dinner that's quick and easy to make on any weeknight.
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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Corn kernels, cherry tomatoes, green onions, and basil tossed with vinaigrette and crumbled feta cheese makes an unbeatable picnic salad.