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This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
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A refreshing sweet salad made with fresh fruit, almonds, whipped cream, and coconut. Serve on a bed of lettuce leaves.
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Two secret ingredients -- French bread and almonds -- make this dip deliciously creamy, without a drop of dairy.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.
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Use a bit of instant coffee granules for a slightly different taste in your shortbread cookies.
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For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.
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This fresh and easy open-face melt is made with avocado, mushrooms, almonds, and tomato. Ready in minutes!
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This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
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Composed but not fussy and dressed with a sherry vinegar and Dijon mustard vinaigrette.