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Stuck inside due to a severe weather alert and tornado warning, I decided to create a nutritious and healthy muffin recipe using fresh corn for an original recipe...
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this broiled salmon recipe with a chive-tarragon yogurt sauce for a special brunch.
cooking.nytimes.com
You like chocolate chip cookies You like pizza What could be better than a giant chocolate chip pizza cookie
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This recipe for a patty melt sandwich has a thin burger patty covered with melted Swiss cheese, caramelized onions, and griddled slices of rye bread.
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Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
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A healthy, crunchy, Swedish-inspired snack made with whole-wheat and rye flours.
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Raisin bread the way it is meant to be -rolled around the sweetened cinnamon butter so that the spice ribbons throughout the loaf. This generous recipe will give you three lovely loaves.
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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A soothing Japanese soup that takes center stage during New Year’s.