Search Results (1,083 found)
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Enjoy a tangy coleslaw anytime with this sassy freezer slaw made with cabbage and apple cider vinegar.
www.delish.com
An excellent fragrant curry to eat either on its own or paired with Indian bread and rice.
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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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These crispy rye crackers are seasoned with caraway, garlic, and onion powder.
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An exotic herb mixture from Georgia.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
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This is a very quick pudding recipe with chia seeds, almond milk, and fresh strawberries, requiring no cooking and no fuss!
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Tangy, fluffy muffins for breakfast or teatime.
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A moist poppy seed Bundt cake that even the most inexperienced baker can make with ease.
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Grilled chicken, chopped romaine lettuce, vegetables, and cooked linguine pasta make a delightful warm salad for the homemade sweet and tangy poppy seed dressing.