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The perfect picnic pasta salad! Chopped chicken combines with toasted sesame seeds, spinach and green onions, all marinated in a sweet and tangy soy and vinegar-based dressing.
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
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Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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Jazz up your cranberry sauce this year with the addition of pomegranate seeds and port wine to your traditional Thanksgiving table side dish.
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Baby kale, coleslaw mix, and sunflower seeds are tossed in a sweet and tart balsamic vinegar dressing for a quick and easy timesaving slaw.
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Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful salad of red pomegranate seeds, Romaine lettuce and roasted sesame seeds, dressed with a fresh pomegranate juice and honey dressing, sets a festive tone for any holiday table Sadhna Sheli, a reader from Los Angeles, sent us this recipe which is popular with both adults and kids “Kids will like it because it has that sweet element to it,” said Ms
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
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Avocado toast, made with Meyer lemon juice and zest, is topped with chia seeds for a hearty, vegan snack or lunch that is quick and easy.