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This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Peanut butter and honey granola bars are loaded with nuts and seeds for a hearty on-the-go snack the whole family will enjoy.
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This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite.
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Zucchini is the basis for these delicious muffins. Sunflower seeds add a nice texture.
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A homemade dressing made with vinegar, ketchup, brown sugar, and a touch of Worcestershire sauce takes this classic spinach salad with bacon and eggs to a whole new delicious level.
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Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are parboiled). Here, warm brown rice takes bulgur's place.
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Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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A delicious red curry sloppy banh mi sandwiches recipe.
cooking.nytimes.com
Minestrone doesn't have to be a long-simmering project Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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This is a fast and easy recipe for the classic broccoli and bacon salad.