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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts.
cooking.nytimes.com
This apple compote with cardamom is a welcome addition to the Rosh Hashana table Some Iraqi Jews substitute rose water for the cardamom After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves.
Ingredients: apples, sugar, lemon juice, cardamom
cooking.nytimes.com
This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier It can be made either on the stovetop or the microwave Ready in minutes, it makes a perfect snack or complement to a dinner of chicken teriyaki with rice.
Ingredients: edamame
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Get Chai Tea Recipe from Food Network
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This flavorful mulled wine is served at Christmas markets ('Weihnachtsmarkts') throughout Germany during the holidays.
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A complex spice blend used in North African cooking.
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To vary the pear jam here add a split vanilla bean or a cinnamon stick in place of the cardamom.
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Ed didn't want me sharing his recipe, but here it is! You won't believe how simple it is - and its delicious!
Ingredients: peas, mushroom, hot pepper sauce
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This creamy and cheesy casserole is packed with peas, cauliflower, green beans, onion, carrot, and garlic.
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Get Broiled Halibut with Ricotta-Pea Puree Recipe from Food Network
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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.