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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
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This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Ground beef is browned, then simmered with chili beans, tomatoes, onion and bell pepper in this simple chili.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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This is a great potluck dish that uses instant vanilla pudding and canned pineapple and mandarin oranges to cut down on preparation time.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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This cinnamon and pear fruit leather recipe combines sweet pears and warm cinnamon for an easy treat.
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Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.
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Cold, smooth, and refreshing, frozen Greek yogurt with minted honey is the perfect dessert for a warm summer evening.