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cooking.nytimes.com
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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Recipe for Roasted Salmon with Raw Corn and Green Onion Relish, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
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A creamy quiche made with a prepared deep-dish pie crust is studded with tender shrimp and pieces of asparagus beneath a topping of Monterey Jack cheese.
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Get Pan-Roasted Asparagus with a Crispy Fried Egg Recipe from Food Network
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Get Cabbage and Green Bean Salad Recipe from Food Network
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Get Grilled Chicken Caesar Salad Recipe from Food Network
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Give the traditional minestrone soup a green twist by leaving out the tomatoes and adding green beans, peas, and parsley for a fresh Italian-inspired soup.
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Get Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing Recipe from Food Network
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With this 10-minute meal, dinner will be on the table before your stomach begins to rumble.
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This Roman "cheese and pepper" spaghetti is a delicious side dish or simple dinner. It's a great weeknight option that uses 5 ingredients and takes about 20 minutes to make.