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This cookie recipe has a rich, buttery flavor and a toffeelike sweetness.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Basmati Rice with Toasted Pine Nuts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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Chunky sweet pickle relish, made with onions and bell peppers, is a tasty topping for hot dogs or mixed into macaroni salad.
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
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These pickles use apple cider vinegar, celery seed, turmeric, and mustard seed and need 2 weeks in the jar.
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Rich dark chocolate ganache is so simple and so decadent, it will be sure to satisfy your chocolate craving.
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Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.