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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Take the guesswork out of risotto with this recipe where the rice is started on the stove, baked halfway through the process, then finished with cheese and chives on the stove.
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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This zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great salad! The addition of almonds and sunflower seeds gives a tasty crunch.
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Lamb, rice, and mint are stuffed inside large zucchini and braised in a cinnamon spiced tomato sauce.
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I guess this dish was passed down from my mother, although only the concept. My mom used the stroganoff packets, but I make my own sauce. The rice was a contrast...
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Make a batch of homemade gluten-free gnocchi with this recipe that starts with oven-baked potatoes, like Italian cooks used in the past.
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Melted marshmallows are sandwiched between a layer of brownies and chocolate-peanut butter crispy rice cereal in this decadent dessert.
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Two kinds of cereal, sunflower seeds, raisins, and chocolate chips are sweetened with honey and peanut butter and cut into bars in this easy no-bake recipe. Grab a bar for breakfast on the go or a quick and easy snack.
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Stir-fried beef with snow peas in a light gingery sauce.