Search Results (1,155 found)
cooking.nytimes.com
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat Parmesan shavings stand in for the usual Cheddar.
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Hot sauce and ranch dressing mix make for a spicy and tangy snack mix.
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Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.
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Get Phyllo Onion and Dill Purses Recipe from Food Network
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Get Exotic Fruit Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick Sweet Pickles Recipe from Food Network
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Bananas, cocoa powder, zucchini, and chocolate are the key ingredients in this flourless double chocolate chip paleo muffin recipe.
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A tasty sugar-free and dairy-free version of banana bread is easy to prepare when using unsweetened almond milk and stevia powder. Fold pine nuts and flax seeds into the batter for extra protein and crunch!
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These are cookies you won't need to feel guilty about! This recipe combines oats, hazelnuts, sunflower seeds, flax seeds and wheat germ for a nutty, tasty treat.
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Blueberry and banana breakfast bars are loaded oats, figs, almonds, and sunflower seeds for a healthy, on-the-go breakfast or snack.
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This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!