Search Results (24,762 found)
www.chowhound.com
I love ham and eggs so I adapted that idea for a great tailgate dish. Easy to make, easy to transport and really easy to eat.
www.chowhound.com
A homemade energy bar with dates, figs, almonds, and brown rice cereal.
cooking.nytimes.com
This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus The meat itself is as tender as can be, falling to shreds with the touch of a fork Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos
www.simplyrecipes.com
Chocolate zucchini bread that's rich, moist, and with a tender crumb. Made with cocoa powder for extra chocolate intensity.
www.foodnetwork.com
Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network
www.allrecipes.com
Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up...
cooking.nytimes.com
For many Cubans, flan is a birthright This version comes from Margarita Velasco, who left Cuba for America when she was 10 She got it from a relative who for years made it when Ms
cooking.nytimes.com
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side A crisp salad and some grilled corn completes the meal
www.allrecipes.com
This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.
www.delish.com
No flour, no problem. We've got something even better.
www.allrecipes.com
Chef John's recipe for Persian rice, made with a pinch of saffron, will have you producing perfect results every time.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.