Skills & know how As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore. See our how to section… About BBC Good Food We…
Author: ryan
Pink & green Salad
Author Notes: This was a delicious experiment based on color. the flavor combinations turned out fantastic..combining the best of what spring has to offer. Loaded with proteins & taste. —Panfusine Makes: ~ 4 cups Ingredients 1 cup Fresh Green Garbanzo 1 cup boiled tender peanuts (You’ll need a lot of goobers to get 1 cup)…
Forty Shades Of Green Salad
Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Recipes & Menus How-to…
Spring Green Salad
Ingredients:1/2 pound sugar snap peas, trimmed, strings removed5 ounces (6 cups) mixed salad greens5 scallions, thinly sliced diagonally2 small zucchini, thinly sliced into ribbons with a vegetable peeler1/3 cup fresh basil, large leaves torn1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)2 teaspoons extra-virgin olive oil1 teaspoon fresh lemon juice1/2 teaspoon finely grated fresh ginger1/2…
Chicken Salad-Stuffed Tomatoes
Ingredients:4 plum tomatoes, halved2 teaspoons sliced fresh chivesFreshly ground pepper, to taste1/4 cup chicken salad
Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute) Recipe
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment. [Photographs: J. Kenji Lopez-Alt] This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It’s 100% vegan and designed to take the place of Parmesan in a pasta dish, but…
Colorful Lentil Salad with Walnuts & Herbs recipes
Ingredients:1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils4 cups chicken broth (optional)1/2 cup dry-packed sun-dried tomatoes1 large yellow onion3 bell peppers (ideally a mix of orange, yellow, and red)3 cloves garlic1/2 cup olive oil, divided1 cup walnuts, toasted and chopped1 cup flat parsley leaves, roughly chopped1 cup mint leaves, roughly…
Spring Wild Rice Salad Recipe
You can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so – don’t go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese. Serves 8.Ingredients:1 garlic clove,…
Meat Lite: Oven Roasted Potato Wedges with Bacon Grease Recipe
Editor’s Note: This is the first installment of Meat Lite, a weekly column that will celebrate meat in moderation by Philadelphia food writers Joy Manning and Tara Mataraza Desmond. Meat Lite was inspired by the book the two coauthored, Almost Meatless, coming out in Spring 2009. A jar of bacon grease. Photograph by unclerib on…
Broccoli Stalk Salad recipes
Cooking Light (February 2013) We’ve been eating a lot of broccoli in the past few months. And why not? It’s packed with good nutrients, it’s cheap, and it’s just about the quickest vegetable side you can make. If we’ve got a little time, we’ll chop the florets, toss them in olive oil and roast them…