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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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This Momofuku beet pickle recipe from David Chang brines beets, rice vinegar, kombu, sugar, and salt.
Ingredients: beets, kombu, rice vinegar, sugar, water, salt
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Plain gelatin powder and water are transformed, via the addition of sugar, milk, and almond extract, into this tasty Chinese dessert.
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A recipe for breakfast empanadas
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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This easy syrup is used in several recipes throughout this cookbook, from pancakes to bread pudding, and even as a topping for coffee cake.
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Bake jasmine rice in a mixture of water, salt, vinegar, and butter for a tastier side dish.
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An easy stewed yellow squash recipe.
Ingredients: olive oil, yellow onion, water, fat, sugar
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Sesame seed batter gives a new twist to these favored munchies.