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This recipe is by Oliver Schwaner-Albright and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette Recipe from Food Network
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Get Vanilla Martini Recipe from Food Network
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Layers of holiday flavors elegantly presented in long-stemmed glassware make a simple yet delicious dessert.
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Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
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Get DIY Vodka Bar with Spicy Pomegranate and Lemongrass Limeade Mixers Recipe from Food Network
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Pomegranate, limoncello, and vodka make a tasty variation on a classic cocktail.
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Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment.
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Incredibly quick and easy to whip up for breakfast, these gluten-free banana coconut muffins feature flaxseed meal, apples, and chia seeds.
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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Quinoa gets the breakfast treatment in this hot cereal recipe made with apricots, almonds, and flax seeds that's a nice change from oatmeal.