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This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bones, carrots, onion, celery
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Turmeric turns this simple rice pilaf with onion, peas, and carrot a beautiful bright yellow, an easy side dish ready in under an hour.
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This recipe makes a great teriyaki sauce, quickly and easily, with soy sauce, ginger, and garlic.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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Sliced okra rounds are seasoned with cumin and curry powder in this quick and easy dry curry recipe.
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Get Caramelized Butternut Squash Recipe from Food Network
cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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Oranges, mangoes, and chia seeds come together in this bright orange smoothie that is perfect for a pre- or post-workout drink.
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Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.