Search Results (46,914 found)
cooking.nytimes.com
This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
cooking.nytimes.com
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
A crisp colorful salad in the dead of winter can make a meal feel luxurious Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit The combination of slightly bitter leaves and sweet juices is utterly refreshing
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This is a simple yet highly delicious fillet mignon recipe. Caraway seed, coarsely ground kosher salt and coarsely ground pepper gives this delicious cut of beef a nutty taste explosion - and its easy to do! Ideal thickness of the filet should be 1 1/2 inches thick. The filet can also be pan-seared and then finished in the oven at 350 degrees F. if you don't have an outdoor grill. Sauteed mushrooms in butter go great with this dish.
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This corkscrew pasta turns sophisticated with a creamy no-cook sauce.
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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Get Gemelli with Kale Pesto and Olives Recipe from Food Network
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
www.simplyrecipes.com
Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.