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cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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A tangy dressing with a pleasant bitterness from celery seeds.
www.allrecipes.com
A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!
www.allrecipes.com
This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.
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Homemade tandoori masala spice mix, a staple for Indian butter chicken, is easy to make at home with 11 ingredients.
www.delish.com
Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
www.allrecipes.com
Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.
cooking.nytimes.com
Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream