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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Olive oil replaces melted butter in this healthful, Mediterranean-inspired snack.
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Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
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"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water, and yogurt.
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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
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Get Seared Salmon with Ponzu and Baby Bok Choy Recipe from Food Network
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Sesame seed batter gives a new twist to these favored munchies.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
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Get Pecan-Yogurt Apple Cake with Star Anise Caramel Sauce Recipe from Food Network
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Get Summer Squash Relish Recipe from Food Network
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.