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cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This dessert salad with a pistachio pudding base contains crushed pineapple, miniature marshmallows, pecans, and whipped topping.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Chicken breasts, baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal.
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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network