Search Results (31,425 found)
cooking.nytimes.com
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan Ms Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy
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A healthy cauliflower rice recipe.
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This guacamole recipe has a sweet, nutty flavor from dried apricots and almonds.
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The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.
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Salmon fillets are marinated in white miso, then broiled with a vibrant spinach sauce.
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Pumpkin puree adds color and flavor to traditional dinner rolls.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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This is a variation on a chicken dish my mother used to make. I've replaced the chicken with veal, which wouldn't readily be found in most Hindu households, but...
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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Enjoy this hot chocolate made with coconut water, dark chocolate, and cocoa topped with marshmallows.
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Agave nectar is used to sweeten this quick and easy fudgy chocolate syrup perfect for drizzling over ice cream or flavoring coffee.
Ingredients: cocoa, water, agave nectar, vanilla
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Round steak simmered in ketchup and onions makes a great gravy to spoon over mashed potatoes. This was a family favorite recipe.