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Green and black olives add a new dimension to pan-fried potatoes.
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Homemade nutty crackers made with almond meal, flax meal, and walnuts are a paleo-friendly snack to serve alongside guacamole.
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Zucchini noodles are sauteed in creamy butter with a touch of cayenne then topped with Parmigiano Reggiano shavings and toasted pine nuts.
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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
cooking.nytimes.com
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse
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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Red cabbage, green onion, mandarin oranges, dried cranberries, and pine nuts make up an interesting and colorful salad.
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This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sauteed Broccoli Rabe Recipe from Food Network
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Get Macadamia Nut-Crusted Ono with Mango-Lime Butter Recipe from Food Network