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cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
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Get Rigatoni and Cheese Recipe from Food Network
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Get Waffle Cones Recipe from Food Network
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Upgrade your guac this year with your old friend ranch.
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This salmon and whole-wheat pasta salad is tossed with a dill-yogurt dressing and colorful vegetables. It is quick, simple, and sure to please the whole family.
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This simple, hearty dessert of cooked, ground wheat fortified with ground nuts and sugar is central to Serbian culture. Serve in small decorative bowls topped with dollops of whipped cream.
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Get Coconut-Curry Wheat Berries and Rice Recipe from Food Network
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.