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cooking.nytimes.com
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Red cabbage (Blaukraut) is flavored with apples and cider vinegar in this traditional and popular German side dish especially for Christmas.
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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Get Stuffed Cabbage Recipe from Food Network
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Enjoy this crunchy variation of coleslaw with green pepper and celery in a tangy-sweet cider vinegar dressing made with a sugar substitute.
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Get Green Apple-Truffle Slaw Recipe from Food Network
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This hearty soup with onion, carrot, potato, and cabbage is quick and simple to prepare.
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Get Fermented Dill Pickles Recipe from Food Network