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Because popcorn chicken is better than actual popcorn.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted Eggplant adds a new dimension of flavor to an already flavorful combination of tomatoes, cucumbers, green onions and a simple dressing.
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Cat Coras nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.
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Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
cooking.nytimes.com
Fresh raw corn shucked from the cob is ideal here The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly
cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill