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This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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Strawberry spinach salad has feta cheese, sweet onion, and crumbled bacon all tossed with a raspberry vinaigrette dressing.
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Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
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Marcelo Betancourt serves poached eggs over sauteed spinach, with bacon-flecked bread crumbs standing in for the crumbs.
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A green smoothie made with aloe vera juice, spinach, kale, chard, and banana is a filling, on-the-go breakfast.
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Spinach rolls with puff pastry and feta are a great vegetarian finger food for parties or when you have friends over for a glass of wine.
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The pasta fagioli recipe is a southern Italian, Old World style soup. This type of Italian cooking has been going on for over a thousand years, standing the test...
Ingredients: beans, gemelli, spinach, onion, cloves
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.
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This grapefruit smoothie made with spinach and ginger is a refreshing and energizing way to start the day.
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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This easy spinach lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, and mozzarella cheese.