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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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Three breads brioche, baguette, and sourdough provide the delicious base for sausage, fennel, pine nuts, currants, and flavorful herbs in this must-taste stuffing.
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These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry.
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Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
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Quick and easy asparagus frittata. Perfect for spring! Eggs, Gruyere or Swiss cheese, shallots, and asparagus.
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Savory mashed acorn squash is folded into a soft, creamy risotto made with Parmesan and Fontina cheese in this elegant vegetarian main dish.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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Dressed with a pistachio-caper vinaigrette.
cooking.nytimes.com
This salad is inspired by one I ate in Greece I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries Purslane is nutrient-dense, with lots of omega-3s