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Surprise! You don't cook these Brussels sprouts. Instead, slice them very thin for a splendid salad bursting with freshness and great texture.
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Roasted asparagus makes a simple yet elegant side dish on any holiday table, but is just as easy and delicious for a weeknight family meal!
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Quick cooking polenta is baked with Parmesan, basil and tomatoes for this colorful and flavorful sidedish. This baked polenta is a lovely way to show off tomatoes from the local farmers' market or your garden. It is a great side dish for grilled meat and vegetables.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 2 hours 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toss everything onto a baking sheet, throw it in the oven, and be at the table eating in no time.
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.
cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.
cooking.nytimes.com
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California This is not a dish to make with those It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens
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Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.