Search Results (12,172 found)
cooking.nytimes.com
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Salmon Mediterranean Style Recipe from Food Network
www.allrecipes.com
Not a traditional coffee cake, but a nice layer cake that's flavored with coffee. There's a light, fluffy coffee frosting too. Make one for the coffee lover in your life.
www.allrecipes.com
This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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A classic! Easy, easy, easy and tasty, tasty, tasty.
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Try a coating of sesame seeds on these simple baked pretzels.
Ingredients: sugar, water, yeast, flour, salt, egg, sesame seeds
cooking.nytimes.com
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.