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cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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An easy Brussels sprouts recipe sure to please the toughest vegetable critics in your life.
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.
cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
cooking.nytimes.com
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cola and coffee over ice with a shot of half-and-half delivers a unique spin on iced mocha beverages.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
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Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
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Lemon pepper chicken wings made with plenty of lemon zest are the perfect snack while watching the big game.
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Recipe for Provençal Herb-Lemon Salt, as seen in the May 2005 issue of 'O, The Oprah Magazine.'
Ingredients: salt, lavender, thyme, rosemary, oregano, lemon