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cooking.nytimes.com
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to Mix them up with coconut and almond milks and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert
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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
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Traditional South Carolina benne wafers, thin, crispy, toasted sesame seed cookies.
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A sweet-sour sauce that’s great with lamb, from the Field Guide to Spices.
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These crackers with a nutty, earthy flavor are light, but still sturdy enough for dips and spreads. Experiment with other seasoning combos.
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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Alton Brown's candy-making trick: heating the sugar syrup in a saucepan nestled in a cast-iron skillet so it cooks evenly.
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.
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This healthier version of old fashioned potato salad uses egg whites, low-fat mayonnaise, and increases the amount of vegetables, making for a delicious and filling side dish.