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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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Pretzel > blanket any day.
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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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Pistachios and white chocolate chips put a different spin on traditional chocolate chip cookies.
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Coconut milk adds a hint of coconut flavor to cake mix in this quick and easy, super-moist cake mix cake that only requires 5 simple ingredients.
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Get Quick Jalapeno Corn Bread Recipe from Food Network
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This Gorgonzola and tofu scramble with mushrooms and spinach is a quick and easy way to prepare tofu for breakfast, lunch, or dinner.
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Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water, and shortening. But for an at-home shortcut, wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.
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For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
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Packed with whole wheat flour, bran, and germ, this brown bread moistened with buttermilk is a whole grain version of Irish soda bread.
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This recipe is by Oliver Strand and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.