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www.allrecipes.com
This deliciously-sweet hummus is bursting with basil and an all-around pesto body.
This deliciously-sweet hummus is bursting with basil and an all-around pesto body.
www.allrecipes.com
Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
www.allrecipes.com
Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
cooking.nytimes.com
This recipe is by Julia Reed and takes 10 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 10 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
www.delish.com
Freshly steamed asparagus spears are delicious on their own, but topped with a creamy, tangy mustard sauce, they become an elegant side for any dinner party or holiday meal.
Freshly steamed asparagus spears are delicious on their own, but topped with a creamy, tangy mustard sauce, they become an elegant side for any dinner party or holiday meal.
www.chowhound.com
An easy recipe for quick-pickled jalapeños.
An easy recipe for quick-pickled jalapeños.
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.
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.chowhound.com
This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
www.allrecipes.com
Leftover fried chicken baked with a vinegar, ketchup and water mixture. Easy, tangy, tasty. The chicken comes out tender and delicious, and the sauce is really good. My children have always enjoyed this dish!
Leftover fried chicken baked with a vinegar, ketchup and water mixture. Easy, tangy, tasty. The chicken comes out tender and delicious, and the sauce is really good. My children have always enjoyed this dish!
cooking.nytimes.com
This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 2)1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember.
A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 2)1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember.