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This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.
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That old soda fountain favorite, the egg cream, is super simple to whip up. It doesn't have either eggs or cream, but just needs three ingredients: seltzer water, milk, and chocolate syrup.
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Try this delightfully different and delicious recipe for a light and creamy pumpkin pie with ricotta cheese this Thanksgiving.
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.
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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.