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This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad “I just like it because the endive is not frequently used in salads, and it tends to be a little bitter,” she said “The apple sweetens it up a little bit and makes it more approachable
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Rome Beauty apples make all the difference in this crowd-pleasing cake.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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Recipe for Orange-Curry Roasted Vegetables, as seen in the January 2008 issue of 'O, The Oprah Magazine.'
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Get Shrimp al Ajillo Recipe from Food Network
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Moist chocolate zucchini bread is full of chopped nuts and chocolate chips. Nobody will guess this easy treat is made with a green veggie. Recipe makes 2 loaves.
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Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the "tah digh".
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If you love chocolate and peanut butter, this quick and easy microwave pudding will be ready in less than 30 minutes.
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Get Turkey Hash with Country Gravy Recipe from Food Network
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Get Straccetti di Pesce Spada Recipe from Food Network
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I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time.
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This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!