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Make your own baked tofu! A salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger is used to make this yummy version.
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An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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Crisp slices of breaded eggplant filled with ricotta cheese and spinach are topped with a savory tomato sauce in these vegetarian rollatini.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps Its depth of flavor, from different chile types, makes this recipe stand out