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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
cooking.nytimes.com
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices To intensify the taste, the cashews and coconut are used two ways
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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This Momofuku beet pickle recipe from David Chang brines beets, rice vinegar, kombu, sugar, and salt.
Ingredients: beets, kombu, rice vinegar, sugar, water, salt
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BOP also known as 'balls of power' are energy bites filled with oats, cocoa nibs, flaxseed, and coconut to help you power through the day when you need an on-the-go snack.
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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Plain gelatin powder and water are transformed, via the addition of sugar, milk, and almond extract, into this tasty Chinese dessert.
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A recipe for breakfast empanadas
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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This easy syrup is used in several recipes throughout this cookbook, from pancakes to bread pudding, and even as a topping for coffee cake.