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An addictive blend of sweetness, saltiness, and spiciness envelops clusters of freshly popped corn and nuts.
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I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
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You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
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Celebrate top-quality, fresh fish with this dish.
Ingredients: tip
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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Get Bal's Lentil Cookies Recipe from Food Network
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Ground flax seeds are whisked into warm water to make an easy, 2-ingredient egg substitute perfect for vegan or egg-free baking.
Ingredients: water, flax seeds
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Get Lady Marmalade Chicken Salad Recipe from Food Network
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Enjoy this light lunch with a chilled glass of your favorite white wine and good friends. Developed by California Grown. See more recipes at http://californiagrown...
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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Get Marinated Olives Recipe from Food Network
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This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.