Search Results (1,239 found)
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Cucumbers and onion are cooked in a sweet and sour pickling mixture in the microwave and stashed in the refrigerator for an easy version of bread-and-butter pickles.
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For those looking to make pita bread out of Whole Wheat flour, this recipe will prove very useful. Most recipes seem to use part Whole Wheat, and mostly All-purpose...
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
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Homemade crackers made with tapioca flour, ground flax seed, and olive oil will fit into a paleo-friendly lifestyle and are perfect for dips.
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Red cabbage is cooked with wine, seasonings, and a pinch of caraway seeds for a pretty and versatile side dish.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
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This classic creamy coleslaw is loaded with cabbage, kohlrabi, celery, carrots, and onion!
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Get Inside Out Burger Recipe from Food Network
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Sweet strawberries, fresh spinach, crunchy pecans, and crispy bacon are drizzled with a honey poppy seed dressing in this salad that is out of the ordinary.