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Not exactly meatless, but shredded suet is optional.
cooking.nytimes.com
Like other South Floridians, the chef Niven Patel of Ghee Indian Kitchen in Miami has access to fresh, locally grown, exceptionally flavorful varieties of bananas and mangoes he can ripen to perfection Elsewhere in the country, that’s not the case: In fact, Mr Patel said, most Indian restaurants use a canned ripe Indian mango purée to remedy that problem
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Wonderful Italian bread made in a bread machine then baked in the oven.
cooking.nytimes.com
This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954 The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.
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With a hint of cinnamon and nutmeg, this pear crisp is delicious served warm with vanilla ice cream.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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Sour cream based horseradish sauce. A great addition to steak or pork roast, and easy to make!
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Get Pastrami Tartine Recipe from Food Network
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.