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cooking.nytimes.com
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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Get Apple-Pumpkin Galette Recipe from Food Network
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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A grown up ice cream cake. Supermoist layer of orange cake below honey-clove ice cream all atop Blue Moon syrup. Beer + dessert = crazy delicious
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Get Double Drizzle Recipe from Food Network
cooking.nytimes.com
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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Get Crown Roast of Pork with Chestnut Sausage Stuffing Recipe from Food Network
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Get Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
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Get Un-Stuffed Cabbage Soup Recipe from Food Network
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Get Waldorf Salad Recipe from Food Network
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A rich recipe for moist chocolate–peanut butter Bundt cake. The cake is finished with a bittersweet chocolate glaze and roasted peanuts.
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This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.