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cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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The foods in this easy recipe are powerhouses of nutrition. Why the recipe is good for you: High antioxidants and fiber in nuts. Nuts lower cholesterol and help prevent heart disease. Adding cinnamon to foods helps suppress blood sugar by boosting insulin activity and cells' ability to process glucose.
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This raspberry lemonade martini is easier to make than you'd think, and tastier than you can imagine.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown...
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A winter fruit salad recipe with kiwi, orange, pineapple, and a punch of flavor from a dressing of sweet passion fruit juice, ginger, and lime zest.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
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There's a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans.