Search Results (17,216 found)
cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Baby carrots baked with onions, honey and spices.
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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When you want to add some exotic heat to a dish.
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Low-carb pizza crust made out of chicken? Better believe it.
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.
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Tender lamb meat is simmered in an Indian-inspired curry sauce for a delicious and warming meal. Serve with rice.