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Get Homemade Granola Parfait Recipe from Food Network
cooking.nytimes.com
The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don’t be fooled They are as naughty and delicious as any cookie Toasting the hazelnuts and sesame seeds really helps with the nutty flavor, so don’t skip that bit
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fragrantly spiced vegetarian recipe adapted from Canal House Cooking.
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These turmeric chicken skewers are an easy way to incorporate some Indian flavors at your summer BBQ. The cilantro-coconut lime dip is sure to be a fan favorite...
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Get Cold Peanut-Sesame Noodles Recipe from Food Network
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From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch This version gets a healthy dose of lemony tang thanks to an ample amount of grated zest and a zippy lemon-juice glaze
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Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat!
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Get Pork Kebabs with Romesco Recipe from Food Network
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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Get Tofu Subs with Onions and Peppers Recipe from Food Network