Search Results (8,711 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
armagnac, prunes, button mushrooms, porcini mushrooms, chestnuts, butter, celery, sugar, chicken stock, heavy cream, skim milk, nutmeg, truffle, parsley leaves
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
pearl onions, water, cranberries, rib celery, chicken broth, sage, thyme, turkey, cornstarch
www.chowhound.com
My younger son thinks these Gluten Free Vegan Biscotti are delicious and packed some in his lunch last night for today...the last day of school. Summer. Hooray...
My younger son thinks these Gluten Free Vegan Biscotti are delicious and packed some in his lunch last night for today...the last day of school. Summer. Hooray...
Ingredients:
blanched almond, arrowroot, salt, baking soda, agave nectar, orange, cranberries, pistachios
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Roasted Chickpeas Recipe from Food Network
Get Roasted Chickpeas Recipe from Food Network
www.allrecipes.com
A simple light and sweet salad with goat cheese, dried cherries and walnuts. This dish reminds me of being on the beach.
A simple light and sweet salad with goat cheese, dried cherries and walnuts. This dish reminds me of being on the beach.
www.allrecipes.com
Ready-made spaghetti sauce is simmered with savory corned beef to make a thick, hearty topping for spaghetti cooked in bouillon.
Ready-made spaghetti sauce is simmered with savory corned beef to make a thick, hearty topping for spaghetti cooked in bouillon.
www.allrecipes.com
Traditional seasonings and ingredients turn marinated tempeh and silken tofu into gyros, giving a Greek favorite a delicious vegan makeover.
Traditional seasonings and ingredients turn marinated tempeh and silken tofu into gyros, giving a Greek favorite a delicious vegan makeover.
Ingredients:
vegetable broth, soy sauce, lemon juice, oregano, thyme, garlic, package tempeh, wheat pitas, salt, black pepper, cucumbers, silken tofu, dill, tomatoes, red onion
www.allrecipes.com
Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
Ingredients:
smoked turkey, green onions, olive oil, eggs, mozzarella cheese, parmesan cheese, basil leaves, tomatoes, black pepper
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
Ingredients:
beets, beet greens, olive oil, yellow onion, garlic, eggs, parsley, mint, dill, butter, phyllo dough
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
Ingredients:
olive oil, chicken, salt, chile, cumin, thyme leaves, cayenne pepper, flour, vegetable, ginger, cloves, apple cider