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cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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This simple, flavorful beef roast rubbed with thyme, paprika, and cumin is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
cooking.nytimes.com
This recipe is by Marian Burros and takes 27 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plantain Chips Recipe from Food Network
Ingredients: green plantains, limes
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Made with oat-and-honey-infused vodka and cream.
Ingredients: oat, half and half
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It's hard to beat a freshly baked cookie, especially when it only takes 10 minutes in the oven with this recipe from Marc Forgione!
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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Here's a wholesome and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
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An amazing feat of infusion.
Ingredients: vodka, honey, rolled oats
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This recipe proves coconut milk and tofu were made for each other.