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Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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Get Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney Recipe from Food Network
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Get Chicken Satay with Grilled Vegetable Couscous Recipe from Food Network
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There's no need to make a special trip to the store to make a special dessertjust look to your cupboard! Rice is the foundation for coconut pudding squares, which use up any dried fruit or nuts you may have.
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Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.
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Get Seared Scallops with Caper, Shiitake and Green Onion Relish Recipe from Food Network
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Get Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust Recipe from Food Network
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Get Healthy Vegetarian Pan Bagnat Recipe from Food Network
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Get Chicken Potpie Soup Recipe from Food Network
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This is an unusual version of classic Middle Eastern gyros (only homemade under the oven's broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.
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Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
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Easy-to-make summer dessert with mixed berries and a brown sugar almond crumble topping.