Search Results (423 found)
cooking.nytimes.com
This moist, hearty bread slices beautifully for sandwiches or toast The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour
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Get Nacho Abuelitos Grilled Cheese Recipe from Food Network
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Get Pecan Pie Recipe from Food Network
cooking.nytimes.com
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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Get Apple Cider-Braised Pork Chop Sammy with Apple Slaw Recipe from Food Network
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Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing.
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Get Roasted Vegetables with Chipotle Cream Recipe from Food Network
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Get Creamy Polenta with Bacon and Cranberries Recipe from Food Network
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Get Tuna Burgers with Chipotle Slaw Recipe from Food Network
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Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
cooking.nytimes.com
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute They’re not very sweet, and they crumble a little bit even thought they’re moist; add a little more sweetener if you want more of a treat I think they taste best a day after you bake them.