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cooking.nytimes.com
This is an adaptation of a recipe I came across in “The Savory Way,” by Deborah Madison The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.
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Get Simple Green Bean Salad Recipe from Food Network
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Onion, green pepper and celery are sauteed until tender and then combined with niblet and cream-style corn and cheddar cheese. Half way through the baking, crumbled buttery crackers are sprinkled on top. Perfect dish to take to a party, keeps well.
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Farm-fresh green beans are blanched, then stir-fried with butter, olive oil and diced garlic, and seasoned with lemon zest, parsley and lemon juice in a fast, versatile side dish.
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Get Spicy Collard Greens Recipe from Food Network
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Delicious fresh tomatoes broiled with a tasty cheese topping.
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Olive oil replaces melted butter in this healthful, Mediterranean-inspired snack.
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Gochujang sauce, a traditional Korean condiment, is made with soy sauce, sesame seeds, garlic, and other flavors for a sweet and spicy addition to meals.
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This colorful salad of roasted asparagus and green beans with cherry tomatoes, onion, and fresh parsley is delicious served warm or cold.
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Get Fish Stew with Salt Cod and Green Olives Recipe from Food Network
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Get Abalone Attack (Abalone Poke) Recipe from Food Network
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A sour cream cornbread recipe with whole-kernel, canned corn.