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cooking.nytimes.com
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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Light, a little sweet, crisp, and refreshing defines this salad combining chopped cucumbers, papaya, green beans, and a roma tomato with a zingy citrus dressing.
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My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin puree, oats, almond flour, and spices are pureed and rolled into on-the-go energy bites and fit into a vegan, gluten-free lifestyle.
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All you need is a box of yellow cake mix, pecans, and pumpkin puree to make this easy pumpkin spice cake.
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Grill or broil skewers of lemon-and-thyme-scented lamb, and then serve them atop a garlicky Sardinian couscous full of cauliflower, currants, and pine nuts.
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This Mexican-inspired shakshuka is a "tomato-y" one-skillet poached eggs dish with onions and smoked peppers, plus cumin, chili powders, and Spanish paprika.