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cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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a prefect late winter soup that is super high in antioxidants and taste amazing especially leftover. I made this soup when I had H1N1 last winter it may not have...
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In this one-pot dish the chicken is cooked over croutons tossed with greens, capers, and golden raisins.
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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Try this sesame chicken and soba noodle recipe for a delicious and satisfying meal that you can prepare, cook, and serve in under 30 minutes.
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Butter pecan cake mix combined with bananas, toffee chips, and pecans makes a delectable cake just perfect to end the Thanksgiving meal.
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Delicious quiche perfect for breakfast, lunch, or dinner! This recipes uses fresh-picked chanterelle mushrooms, but you could use another kind easily.
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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.