Search Results (1,921 found)
www.allrecipes.com
Salty feta cheese and crunchy fried onions garnish the warm, grilled beef topping this salad.
www.allrecipes.com
Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
cooking.nytimes.com
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe Toasting and then grinding the spices — peppercorns, coriander, mustard seeds and cardamom pods — used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.
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Use this quick and easy recipe to deliver a great-tasting salad with chicken, avocado, and goat cheese dressing in a homemade vinaigrette.
www.chowhound.com
A very versatile, delicate sauce. Goes well with smoked trout, sole,etc.
Ingredients: sauce, lemon juice
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Hearty quinoa, vegetables, and feta cheese stand in for the cream and seafood in this healthy vegetarian soup recipe.
www.delish.com
Here's a colorful, light and vibrant tasting pasta dish whose sauce easily whizzes up while the pasta boils.
www.delish.com
Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks, and bacon aims to make a few converts.
www.allrecipes.com
Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck.
cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly