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These mini risotto cakes are like Italian arancini made into patties, flavored with goat cheese and kale, and topped with roasted red pepper sauce.
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Get Waldorf Chicken Salad Panini Recipe from Food Network
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Tender and creamy with coconut milk, this fragrant rice dish from The Malaysian Kitchen cookbook is accented with the warmth of ginger and garlic, the vanilla...
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It's easy to make a pretty good beet salad, but this one makes the leap into greatness After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind
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This involtini is one of the dishes you'll find yourself making again and again in some style or other Slice eggplant thinly, then oil and grill it The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling
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Make your favorite restaurant lettuce wraps at home by stir-frying tofu with crunchy vegetables and creating that special sauce you love.
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Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
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This mini tamale pie recipe has a savory ground beef filling tucked into a crispy masa shell and topped with sour cream and cilantro.
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Get Early Girl Tomato Carpaccio with Grilled Prime Beef Recipe from Food Network