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Prep these spiced oats at night, stick them in the fridge, and in the morning your breakfast is ready to eat before you head out the door.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
cooking.nytimes.com
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don’t generally meet on the same sheet pan This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps
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This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet If you have a cast-iron pan, this is the time to use it The heavy, heat-retaining material will give you the darkest color (which equals the most flavor)
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Get Creamy Polenta with Bacon and Cranberries Recipe from Food Network
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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Get Floral Apple Pie Recipe from Food Network
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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This classic, refreshing lemonade gets an extra burst of flavor from juicy blueberries.
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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.