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cooking.nytimes.com
This recipe is by Sara Dickerman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, celery leaves, and thin strips of celery root.
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
www.allrecipes.com
Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
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This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
www.simplyrecipes.com
New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
cooking.nytimes.com
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill It is simple to prepare and can be a delicious end to a long day Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
www.allrecipes.com
This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
www.chowhound.com
Enjoy this Chilli Bean & Tomato Rice recipe with ingredients and easy step-by-step directions from Chowhound.