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cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
cooking.nytimes.com
This verdant side gets its color from a mix of parsley, cilantro, chives and mint Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
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Fragrant and bursting with flavor.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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If your children love chicken nuggets, cook up this recipe of chicken thighs coated in paprika, mayonnaise, and crispy panko bread crumbs.
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Get Iced Masala Chai Recipe from Food Network
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I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.
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Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
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A simple vegetable stir-fry served over fluffy bulgur wheat. Toasted cumin adds subtle tones to this quick, simple meal. Basil and tart kumquats bring the flavors to a bright, exciting finish!
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Get Lemon Broccoli Rabe Recipe from Food Network
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.