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A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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Get Waffled Chorizo-Cheese Quesadilla Recipe from Food Network
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
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Get Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Recipe from Food Network
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Strawberry spinach salad has feta cheese, sweet onion, and crumbled bacon all tossed with a raspberry vinaigrette dressing.
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Spinach salad with strawberries is a summertime natural. This version adds feta cheese and provides a homemade balsamic vinaigrette.
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Eggplant and whole wheat pasta add a hearty dimension to this vegetarian spinach lasagna.
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Get Stuffed Veal Loin Served with Fresh Spinach Recipe from Food Network
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Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
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Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
cooking.nytimes.com
The real spring vegetable here is the spinach, lush and beautiful at this time of year You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix