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Tykvenitsa is a naturally gluten-free breakfast cereal made with millet, shredded pumpkin, and milk simmered together for a comforting start to your day.
Ingredients: pumpkin, water, rice milk, millet, butter, salt
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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
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Experience a taste of French life in the late 19th and early 20th century with this unique take on the classic martini.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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Beets simmered with garlic, onion and cumin seed.
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Get Quick Pickles Recipe from Food Network
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Layers of summer strawberries, fresh whipped cream, and chocolate wafers make an irresistible treat in warm weather.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.