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cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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Want to try making homemade spring roll wrappers? This is easy to do, but takes some time, as the dough needs to chill overnight.
Ingredients: bread flour, egg, water
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This Arabian dessert is a simple pudding flavored with rose water.
Ingredients: water, rose water, milk, sugar, cornstarch
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
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Everything's better in spring roll form.
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Buttermilk pancakes with spring onions are topped with chicken and pepper Jack cheese for a savory lunch twist on a breakfast classic.
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A tangy version of bacon wrapped chestnuts.
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Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad.
cooking.nytimes.com
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network