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A healthy meal of fish, peas, and creamy rice.
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Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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America's most-loved cookie goes wheat-free. This recipe uses a mix of milk and semisweet chocolate chips, but feel free to use bittersweet chips instead.
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Get No-Bake Granola Bars with Carob Drizzle Recipe from Food Network
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Get Minted Lamb Burgers Recipe from Food Network
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Get Curried Chicken Roll Recipe from Food Network
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This is based on Grace Young’s Cilantro Chili Noodles With Egg I added cabbage and carrots to the mix, and I’ve given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour They’re both treated the same way
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Get Everything Bagel Sushi Rolls Recipe from Food Network
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Get Barbeque Chicken Pizza Recipe from Food Network
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Get Unagi Roll (Broiled fresh water Eel) Recipe from Food Network
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.