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This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Use this quick and easy recipe to deliver a great-tasting salad with chicken, avocado, and goat cheese dressing in a homemade vinaigrette.
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A new twist on the classic green bean casserole, this version adds bacon, macadamia nuts, mushrooms, ginger, water chestnuts, and Cheddar cheese to earn applause for the holiday cook.
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Get Caramel Apple Cream Pie Recipe from Food Network
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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Garam masala-seasoned pork tenderloin is filled with a quinoa, apple, onion, and raisin stuffing, then tied and roasted in this impressive main dish.
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Get Kona Mango Cream Pie Recipe from Food Network
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The nutty flavor of wild rice blended with dried apricots, pine nuts, and pecans makes a hearty side dish for the holiday table.
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Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are parboiled). Here, warm brown rice takes bulgur's place.
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Orange juice, ginger, honey, and mustard make a sweet and tangy marinade for crispy oven-fried chicken coated with Grape-Nuts® cereal and glazed with orange marmalade.
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Butternut squash, Granny Smith apples, prepared curry sauce, and coconut cream help this bisque recipe deliver a tasty and creamy soup to your dinner table.
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Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.