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cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Michael Zee lends us his recipe for Matcha Hong Kong Egg Waffles.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
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Oat and corn flake cereals are stirred together with a sweet peanut butter filling creating crunchy cereal bars perfect for parties or on the go.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetable gratin is a creamy and slightly spicy side that just might steal the show at your dinner table.
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Make this easy corn fritter recipe using fresh corn kernels mixed into a cornmeal batter that gets deep-fried and served with tartar sauce. Deep frying may sound...
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A can of evaporated milk finishes this recipe for corn chowder with ham, onion, celery and potato in a chicken bouillon soup base. Allow 8 hours cooking time.
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This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
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This corn chowder is made with just corn, potatoes, chicken broth, evaporated milk, onion and butter.
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Get Sweet Corn Summer Gazpacho Recipe from Food Network