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This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a batch of this cinnamon-scented oatmeal full of dried fruit and seeds, and you'll have enough for feel-good breakfasts all week.
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Get Quick Sweet-and-Sour Pickle Spears Recipe from Food Network
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This is a wonderful cake that looks just like a giant hamburger. I made one for my nephew and it was a delightful hit.
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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This is a great take anywhere snack. Good for camping and long car trips.
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This combo of pears and farmers’ market ingredients was a Square Off competition cocktail.
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This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
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This is a good way to use up lemon rind or any citrus peel.
Ingredients: fruit, water, sugar
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Rotisserie chicken, ready-made pie crusts, and frozen vegetables save prep time in this easy and kid-friendly chicken pot pie recipe.
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"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.