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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: navy beans, water, garlic, onion, butter
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Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
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Michael Zee's recipe for the Middle Eastern breakfast dish, Fatteh.
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A vinaigrette to top any salad.
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This recipe is by Cathy Barrow and takes 20 minutes, plus 3 to 5 days brining. Tell us what you think of it at The New York Times - Dining - Food.
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This is a quick side dish which is healthy and very inexpensive. I love it with some pork tenderloin or some grilled chicken. It is a great alternative to rice...
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A meatless lasagna made with ricotta, parmesan and mozzarella cheese.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Boneless pork loin chops are simmered in a Marsala wine, garlic, and herb sauce. This is easy enough for a weeknight, and impressive enough for company.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.