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I've found that many whole grain recipes call for whole wheat flour, but my family didn't like the taste so I began experimenting with other whole grains. I found...
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My Mom made a version of this soup growing up. Now that I have two kids of my own, I see why: it's easy, nutritious and tastes delicious! Basically there are...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event But just imagine that summery smell, and taste, in deepest winter This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
cooking.nytimes.com
Nothing beats the puckery-sweet jolt of cranberry sauce It's a sharp knife that cuts through all the starchy food on the menu This recipe is for the traditionalists.
www.delish.com
"Relish" to most of us conjures expectations of tang. So, think of this salsa recipe from Rick Bayless as a variation on "relish."
cooking.nytimes.com
According to his great-grandson, Cedric, Charles Dickens ‘‘loved the ritual of mixing the evening glass of Gin Punch, which he performed with all the energy and discrimination of Mr Micawber.’’ You may recall that, in ‘‘David Copperfield,’’ Wilkins Micawber is uplifted by a humble gin punch: ‘‘I never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odour of burning spirit, and the steam of boiling water, as Mr Micawber did that afternoon.” Although this is called a punch, note that it’s a serving for one — but don't let that stop you from making it for company
www.allrecipes.com
This easy no-bake strawberry ice cream cake is made with angel food cake, strawberry ice cream, and frozen whipped topping.
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
www.delish.com
Every delightful roll is an act of love.