Search Results (3,248 found)
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These muffins are packed with nutritious fiber.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Homemade Granola Bars Recipe from Food Network
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
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A flavorful dairy-free gravy recipe loaded with mushrooms.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Get Catfish Gumbo Recipe from Food Network
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This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.