Search Results (1,274 found)
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Pumpkin seed oil from southern Austria gives this spread its nutty flavor.
cooking.nytimes.com
Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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Assemble a festive Halloween candy cat using berry candies, licorice caramels, sunflower seeds, and licorice laces.
cooking.nytimes.com
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
www.allrecipes.com
These homemade gluten-free crackers are made with almond meal, flax seed meal, and garlic powder and are great on their own or with toppings.
www.allrecipes.com
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
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This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, celery leaves, and thin strips of celery root.