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This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Ingredients: zucchini, eggs, herbs, cumin, breadcrumbs
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Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.
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Golden brown cinnamon sugar dough knots.
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This recipe uses the dough cycle of a bread machine, but is baked in a traditional oven for a dense and flavorful loaf.
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Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
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Try a coating of sesame seeds on these simple baked pretzels.
Ingredients: sugar, water, yeast, flour, salt, egg, sesame seeds
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Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
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This colorful kale salad with carrots, bell peppers, and peanuts is tossed with apple cider vinaigrette for a delicious side-dish salad or light lunch.
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A savory stuffing mixture makes roasted turkey legs into a full meal!
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Clams on the half-shell, smothered with a green pepper, red onion and garlic puree, topped with bacon then broiled until bacon is crisp. Serve hot from the oven!