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Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish.
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The garlic, lemon and basil marinade infuses veggies with an unmistakably delicious flavor. These veggies go great with just about anything!
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A zingy prepared balsamic vinegar dressing serves as the marinade for portobello mushrooms. eggplant, and zucchini. Grilled and topped with melted blue cheese, these burgers will make a vegetable fan out of anyone.
cooking.nytimes.com
This recipe is by William Grimes and takes 2 hours 45 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steamed Shrimp Dumplings Recipe from Food Network
cooking.nytimes.com
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets Use red bell peppers instead if you want to tame the heat
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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A vegetable gratin is a delicious, vegetarian dish, that is easy to make. Read more: http://croce-delizia.blogspot.com/
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This herbed vinaigrette has a nice tang from mustard and Worcestershire sauce.
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Get Sesame Toasts Recipe from Food Network
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Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile saucespiked stir-fry.