Search Results (8,169 found)
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.
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This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te
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A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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This flavorful dish of beef tenderloin medallions with a Marsala wine and mushroom sauce can be easily whipped together in just over 30 minutes.
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This is a great easy recipe for chicken and mushrooms in a creamy Dijon mustard sauce for a busy weeknight when you want something a little special.
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Mild-flavored napa cabbage contrasts nicely with toasted almonds and melt-in-your-mouth blue cheese crumbles in this simple salad recipe.
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Let's all give thanks for these delicious burgers.