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Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
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Don’t be fooled by its innocent chocolaty appearance—this Caribbean cake is spicy, boozy, and every bit as wicked as devil’s food cake.
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Get Pine Nut Lamb Meatballs with Pasta Recipe from Food Network
cooking.nytimes.com
This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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Get Oven-Roasted Salmon with Cauliflower and Mushrooms Recipe from Food Network
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A quick stew of vegetables, Moroccan spices, and chickpeas.
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Get Stuffed Crown Roast of Pork Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.