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cooking.nytimes.com
You may be surprised by the quantity of slivered kale that goes into this risotto It will cook down as you stir and simmer the rice Get into the habit of cooking and freezing grains ahead so you can make multigrain risottos like this without having to take the extra step of cooking the quinoa — though it only takes 15 to 20 minutes to cook this grain
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Get Oat Cake with Warm Mixed Berry Compote and Clotted Cream Recipe from Food Network
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Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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Enjoy this Warm Porcini Soup recipe with ingredients and easy step-by-step directions from Chowhound.
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The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
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Get Maple Nut Coffee Ice Cream Dessert Recipe from Food Network
Ingredients: coffee, mixed nuts, maple syrup
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This family favorite gets an extra dose of creamy richness thanks to a little Philadelphia Cooking Creme.
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Mango, strawberries, and sweetened dried cranberries are a vibrant addition to mixed greens tossed with an oil and balsamic vinegar dressing.
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Yummy granola! I learned this recipe while working at a Bed and Breakfast in DC. All credit goes to "Little Miss Mary!" This recipe calls for 8 ounces of almonds but we recommend using any nuts you desire -- they are all delicious!
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Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.