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cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
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American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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Combined with fruit, it makes a quick dessert topping.
Ingredients: water, honey, sugar, vanilla bean
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Surf-N-Turf Trio Recipe from Food Network
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Annatto seeds add deep color.
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Ask your butcher for coarsely ground pork shoulder (or grind it yourself), add a few tasty seasonings, and enjoy your own homemade breakfast sausage patties.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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An unexpected, aromatic flavor combination.
Ingredients: salt, vanilla bean
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Get BBQ Chicken Potpie With Cornbread Crust Recipe from Food Network