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cooking.nytimes.com
Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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Carrot cupcakes spiced with cinnamon, allspice, and ginger are topped with a rich cream cheese frosting for a treat that anyone can enjoy.
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An easy way to add flavor to smoked or grilled meat.
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Carrots, banana, red bell pepper, and cucumbers are blended with grapefruit juice in this refreshing, on-the-go smoothie ready in 15 minutes.
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These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
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A vodka martini with apple jack and Calvados. As cosmopolitan as the Big Apple itself.
Ingredients: ice, vodka, apple, calvados
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Broccoli and carrots are stir-fried in peanut oil in this quick and easy Chinese stir-fry dish that is great by itself or served with meat.
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Get Carrot Cake Recipe from Food Network
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Get Big Jim's - Big Jim's Meatballs Recipe from Food Network