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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Provide some flair to your rice by adding lime zest, lime juice, and cilantro.
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For a perfect enchilada recipe you will need corn tortillas, vegetable oil, onions, cheddar cheese, and Monterey Jack cheese.
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Breaded with bread crumbs, coconut, sugar, and cinnamon, these quick and easy banana fritters are a sweet, delicious treat.
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Try this popular blended Chilean cocktail made with pisco and lime juice and topped with aromatic bitters.
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
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Almond bread, made with almond flour and almond oil, baked in the bread machine is a hearty way to start the day and will keep you full until lunch.
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Rye flour, cocoa powder, instant coffee, and caraway seeds are the secret ingredients to making pumpernickel bagels at home.
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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A thick and sweet sauce made with dark soy sauce, sugar, garlic, curry leaves, ginger, and star anise. Use it with all of your Asian cuisine!