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cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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Seasoned ground beef patties are browned and simmered in a savory onion soup sauce to make this easy and comforting salisbury steak dinner.
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A hearty variation on the traditional green bean casserole that can be used as a main dish or a side.
cooking.nytimes.com
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
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Pesarattu is a crepe-like flatbread made with a batter made of rice and lentils.
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Serve your finest guests an Italian-inspired salad layered with lentils, fresh mozzarella, prosciutto, and basil.
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.
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This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This is a DELICIOUS smoothie-shot, perfect for a girl's night in.