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This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with this bread and the instructions need to be followed very carefully.
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Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
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Get Cross Cultural Bulgur Wheat Recipe from Food Network
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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Broken Heart Chocolate Cake Recipe from Food Network
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Get Fruit Salad Recipe from Food Network
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This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
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Get Grape Gazpacho Recipe from Food Network
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Get Herby Julep Recipe from Food Network
Ingredients: sugar, mint, lemon juice, basil, limes, bourbon
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This is a quick and easy frosting recipe using ingredients you most likely already have on hand. Use whatever food colors you like!