Search Results (1,506 found)
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Small leaves of Bibb lettuce are topped with watermelon balls, crumbled feta cheese, and toasted cashews in Chef John's sweet, salty, crunchy salad.
Small leaves of Bibb lettuce are topped with watermelon balls, crumbled feta cheese, and toasted cashews in Chef John's sweet, salty, crunchy salad.
Ingredients:
watermelon, boston lettuce, feta cheese, cashews, rice vinegar, olive oil, basil leaves
www.foodnetwork.com
Get Italian Subs Recipe from Food Network
Get Italian Subs Recipe from Food Network
Ingredients:
onion, italian bread, red wine vinegar, olive oil, provolone cheese, salami, ham, mortadella, capicola, iceberg lettuce, pepperoncini, plum tomatoes, oregano
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A sandwich with a definite flavor of Thanksgiving pairs smoked turkey with cranberry sauce and walnuts on whole wheat toast.
A sandwich with a definite flavor of Thanksgiving pairs smoked turkey with cranberry sauce and walnuts on whole wheat toast.
www.delish.com
Chef Ryan Becze pairs homemade sweet-and-spicy tomato jam with salty, sizzling grilled bacon to create this memorable party appetizer.
Chef Ryan Becze pairs homemade sweet-and-spicy tomato jam with salty, sizzling grilled bacon to create this memorable party appetizer.
cooking.nytimes.com
This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A
This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
Ingredients:
bacon, white tuna, dijon mustard, horseradish, pickle relish, red onion, paprika, hoagie buns, avocado, tomato, provolone cheese, lettuce
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This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
Ingredients:
beef, worcestershire sauce, dijon mustard, black pepper, bacon, blue cheese, thyme leaves, hamburger buns, tomato, red onion, lettuce
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cod, yellow onion, butter, olive oil, honey, madeira, salad greens, juice, littleneck clams, thyme
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Get Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce Recipe from Food Network
Get Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce Recipe from Food Network
Ingredients:
napa cabbage, salt, cloves, serrano chiles, ginger, fish sauce, rice vinegar, water, green onions, sesame seeds, soy sauce, sesame oil, cilantro, black pepper, steak, kochujang, honey
www.delish.com
This low-carb lunch ditches the wrap for something way more clever.
This low-carb lunch ditches the wrap for something way more clever.
www.allrecipes.com
This is an uncomplicated but delicious salad. Cook the macaroni, dice up the veggies, mix the two together and stir in mayonnaise. Slip into the fridge to chill for a few hours, and then gobble it up.
This is an uncomplicated but delicious salad. Cook the macaroni, dice up the veggies, mix the two together and stir in mayonnaise. Slip into the fridge to chill for a few hours, and then gobble it up.
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
Ingredients:
skin, beets, red wine vinegar, potatoes, green beans, beans, baby zucchini, eggs, breakfast radish, gem lettuce, mussels, garlic, shallot, thyme, white wine, cloves, egg, egg yolk, juice, blended oil