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cooking.nytimes.com
This quick sausage dish is perfect for spring The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages If you don’t have any mustard seeds on hand, leave them out
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 24 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are like soooo good, brah.
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Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
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Spread this spicy homemade mayonnaise-based condiment on your quesadillas for extra flavor.
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A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Delicious!
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Get Aunt Trish's Salad Dressing Recipe from Food Network
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This ones pretty straight forward. Brown rice, black beans, stewed tomatoes, a bit of onion and oil, and in about fifteen minutes you have a hearty, delicious meal. Serves four.
cooking.nytimes.com
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles Keep the sheets and strips you are not working with covered with a damp towel to avoid this If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
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Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
cooking.nytimes.com
There are many versions of this cooked carrot salad throughout the Middle East and North Africa This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser