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cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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Diced tomatoes with green chile peppers, cheese, chicken, turkey chili and sour cream are blended to create one fine dip! Cook it in the microwave if there's not a double broiler handy.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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Get Pat Bing Soo (Korean Shaved Ice) Recipe from Food Network
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.
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These quick and delicious quesadillas are filled with rice, corn, black beans, and cheese and served with your favorite salsa.
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Paneer floats in a perfectly seasoned, creamy sauce in this traditional Indian recipe for paneer tikka masala.
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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Get Tex-Mex Bean Soup with Rice Recipe from Food Network
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Get Black Bean Soup (Sopa de Frijoles) Recipe from Food Network
www.simplyrecipes.com
Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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Black beans, sweet potatoes, and cream cheese combine in these easy vegetarian enchiladas that are perfect for a weeknight dinner.