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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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The only part of this simple supper that requires any effort is the rémoulade sauce and that just calls for a little chopping and stirring. Dried tarragon works surprisingly well here, but use fresh, of course, if you have it on hand.
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!
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Get Shrimp Scampi with Cherry Tomatoes Recipe from Food Network
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Get Roasted Beets Recipe from Food Network
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
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Get Perfect Roast Chicken Recipe from Food Network
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This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.