Search Results (1,794 found)
cooking.nytimes.com
For this burger, you need fat Pork shoulder is almost imperative for the correct balance of lean and fat You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper
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A sweet-tart slaw with thinly sliced Belgian endive and a white wine vinaigrette.
cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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A tangy dressing with a pleasant bitterness from celery seeds.
www.allrecipes.com
This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.