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Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.
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This soba noodles recipe uses Swiss chard and miso to make a Japanese-inspired pesto.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau The marinade suits thighs with skin and bones, and does wonders for wings Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks
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Making your own sauce is easier than you think.
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A simplified cabbage roll recipe, made here with ground chicken, tastes great with less work.
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Oat bran, almond flour, coconut oil, and nuts combine in these chewy cookies which get their sweetness from dried figs, not added sugars.
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Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.
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This bread machine recipe is a good way to use kohlrabi in a new and useful way.
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There's no taste like home-made pasta! You'll love how a simple concordance of egg, salt, flour and water yields deliciously tender pasta to use immediately or even several days later. Hint: let the pasta sheet dry for 20 minutes before cutting.
Ingredients: egg, salt, flour, water
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Get Gravy Recipe from Food Network
Ingredients: butter, flour, milk, onion
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.