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cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
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This chipotle hummus recipe is simple to make and is the perfect spread for chips, crackers, or pita bread. Use as much chipotle as desired for taste.
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Lemon, wine, and lots of garlic give this slow cooker chicken intense flavor. Serve the chicken by itself or over hot cooked rice.
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This Enriched Polenta 
Porridge with 
Raspberries and Crème Fraîche is a warm, creamy, comforting way to start the day, and is great with whatever fruit you have...
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Chicken is stewed with turmeric, shiitake mushrooms, garlic, onion, and brown rice in this one-pot weeknight meal you can make in 30 minutes.
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Make this recipe for triple-ginger ginger snaps with a citrus twist to eat with a tall glass of lemonade on a hot summer day.
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Tofu is dipped in a flavorful coating and baked until crispy.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Get Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote Recipe from Food Network