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cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill
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This Greek baked pasta dish layers ground lamb, roasted eggplant, feta, and penne into a hearty fall or winter casserole.
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Get Stuffed Cabbage Rolls With Tomato Sauce Recipe from Food Network
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Get Dak Gui (Grilled Chicken in a Soy Chili Sauce) Recipe from Food Network
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These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC's Daisy May's BBQ and author of Charred and Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.
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In this oven-braised brisket recipe, the meat is coated with a paprika rub, then slow-cooked with tomatoes, onion, and rosemary. A classic dish for Passover.
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Get Paesano - Italian Beef Brisket with Fried Egg Recipe from Food Network
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Get Yellowfin Tuna Burgers with Ginger-Mustard Glaze Recipe from Food Network
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Get Chicken Teriyaki Wrap Recipe from Food Network
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Salty and sweet Polynesian-style wings tossed with sesame seeds.