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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Make dinner an instant fiesta with this killer soup.
www.allrecipes.com
Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso, and wasabi come together in this light, munchable, Asian-inspired riff on Chex Mix.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
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A Puerto Rican side, usually served with rice and beans in our family.
Ingredients: vegetable oil, plantains
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These simple donuts from East Africa, known as mandazi, have a hint of cardamom and can be served as a sweet treat or alongside curry.
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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A simple poblano (rajas) quesadillas recipe.
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A classic pesto pasta salad recipe, with cherry tomatoes and fresh mozzarella.
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A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.