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Oatmeal, always underrated, is the foundation of this pancake But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic
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This quick, easy wild rice porridge is a nice change from oatmeal.
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This recipe is a blend of mashed sweet and russet potatoes, fresh ginger, honey, butter, and cardamom.
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This tangy topping is a perfect accompaniment for all kinds of soups.
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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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Get New England Clam Chowder Recipe from Food Network
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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A Cornish hen is stuffed with glutinous rice, ginseng root, red dates, and chestnuts in this invigorating Korean soup known as samgyetang.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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This tasty stock is exceptionally easy to make.
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.