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cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
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Get Pasta Salad with Poached Shrimp and Lemon-Dill Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Brussels sprouts are tossed with duck fat and roasted in a hot oven for a terrific side dish.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
www.delish.com
Emeril says, "These quick pickled vegetables really make the Vietnamese-style po'boy something special and they are also a great snack on their own!"
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Layered and light the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
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I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.
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Make a clean version of ranch dressing with this quick and easy recipe using Greek yogurt, coconut milk, fresh chives, parsley, and dill.
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.