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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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3 oz bison tenderloin-cut into little cubes 2 tbsp champagne mustard (if you don't have any make some by adding some champagne jelly or actual champagne to dijon...
Ingredients: bison, champagne, scallion
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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Ground flax seeds are whisked into warm water to make an easy, 2-ingredient egg substitute perfect for vegan or egg-free baking.
Ingredients: water, flax seeds
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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Get Marinated Olives Recipe from Food Network
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This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
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Get Jalapeno Mayonnaise Recipe from Food Network
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.