Search Results (261 found)
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Want to add a new twist to an Old Fashioned, Manhattan, or other cocktail? Tired of using Angostura in every cocktail you make? Interested in getting a new...
cooking.nytimes.com
Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015 It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.
www.allrecipes.com
Ezekiel bread is also known as Bible Bread or Fasting Bread. It makes 4 filling loaves with cooked lentils and several whole grain flours.
www.foodnetwork.com
Get Stout and Caramel Milkshakes Recipe from Food Network
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Make this quick and easy mixture of rice, lentils, and barley in your rice cooker for a replacement for potatoes or rice as a base for other items.
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
www.allrecipes.com
A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This one-pot dinner from Food and Wine's Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty, and comforting.
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Use your slow cooker and this recipe for an easy way to make a traditional beef, mushroom, and barley soup.
www.simplyrecipes.com
Hearty beef and barley stew with mushrooms and root vegetables. Perfect cold weather stew!