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cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours 30 minutes, plus 3 days' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chiffon Cupcakes Recipe from Food Network
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Get Strawberry and Spinach Salad Recipe from Food Network
www.allrecipes.com
This sweet and sour sauce is quick and easy to make from scratch with few ingredients like pineapple juice, vinegar, soy sauce, and ketchup.
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These are moist and sweet, and full of berries - and in my opinion are much better than plain blueberry muffins. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.
www.chowhound.com
I've tried my hand at a few healthy brown rice puddings lately, largely disappointed by how un-creamy (and thereby un-fun) they were, even the more custard-like...
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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Beef stewing meat is cooked with mustard, vinegar, ketchup, Worcestershire sauce, and sugar among the braising ingredients. Serve over rice or noodles.
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White chocolate and cranberry cookies are a rich and festive addition to the holiday cookie plate and are quick and easy to prepare.
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The easiest chocolate cake in the world, and minimal cleanup!
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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.
www.delish.com
The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.