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cooking.nytimes.com
Kingsley Amis and Churchill could hardly stand the stuff, but a little extra vermouth goes a long way.
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Lentils are skillet-toasted with a cayenne-parsley seasoning to make nutty popped lentils, a quick and easy, gluten-free snack or appetizer!
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Get Maple-Whiskey Turkey Recipe from Food Network
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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
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Chicken, red cabbage, mandarin oranges, and pecans are tossed together in this quick and easy chicken chow mein salad.
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Grilled sweet Italian sausages, bell peppers and red onions, with a honey balsamic glaze, served over a bed of baby arugula
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
www.delish.com
Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
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Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts.
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Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.