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cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort
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The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.
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 tasty smoked egg sandwich with greens and Dijon mustard.
Ingredients: eggs, rye bread, butter
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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.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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.
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Top a scoop of homemade frozen yogurt with antioxidant-filled frozen blueberries and sprinkle with spiced nuts walnuts lead nuts in omega-3s, and turmeric's a natural anti-inflammatory for a thoroughly guilt-free indulgence.
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Get Dijon-Style Mustard Recipe from Food Network
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This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.