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cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
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This satisfying soup from chef David Bull is an excellent source of fiber.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Salty and sweet Polynesian-style wings tossed with sesame seeds.
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Fresh garlic and herbs, as well as tahini sauce and tangy lemon juice, offer an alternative to meat burgers, but just as filling and tasty.
www.allrecipes.com
These delicious Armenian lamb kebabs marinate for 24 hours and then they are broiled twice to ensure that all of the meat and vegetables have cooked to perfection! Serve with rice pilaf and pita bread.
cooking.nytimes.com
Be sure to slice the apples thin so that they cook in the amount of time needed to bake the crust — this isn’t a chunky filling.
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A classic chocolate strawberry shortcake recipe. You will need unsweetened cocoa powder to make the chocolate shortcakes.
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This gorgeous berry pie took home first prize in the annual pie contest at Mission Pie in San Fransisco.
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Zesty Mexican-inspired flavors, including black beans, avocado, cilantro, and chiles, flavor a bow tie pasta salad that's sure to be a hit at your next potluck.
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The flavors of cheesecake, apple pie, and salted caramel meld delectably in this creamy dessert spread served with homemade cinnamon-sugar chips.