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cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
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This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
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Get Winning Deviled Ham and Cheese Sandwich Recipe from Food Network
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A delicious cake that combines flavors that everyone loves--chocolate and orange.
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Get Cajun Chicken Pasta Recipe from Food Network
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Topped with puff pastry, this curry chicken pot pie is an easy, tasty twist on a classic comforting dinner, complete with veggies and gravy.
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Vegetarians will enjoy this paleo, keto-friendly sheet-pan meal of roasted leeks and green onions topped with avocado vinaigrette, almonds, and sunny-side-up eggs.
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Get Cuban Rice Recipe from Food Network
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Chicken is simmered in a sauce made with chili powder, almonds, banana, cinnamon, tortillas, pine nuts, sesame seeds, and chocolate for a delicious main course.
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A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.