Search Results (4,250 found)
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Get Jicama and Watermelon Salad Recipe from Food Network
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
cooking.nytimes.com
Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007 In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows
cooking.nytimes.com
A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds Similar pilaf-style rice dishes are made all across the Middle East and into Asia Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan
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What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Ingredients: sugar, water, ginger, lemon juice, fruit
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Fresh green beans are cooked whole in canola and sesame oils, then splashed with soy sauce and served with toasted sesame seeds.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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Custard the way it should be—creamy, smooth, and a cinch to make.
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Get Dijon-Style Mustard Recipe from Food Network
www.allrecipes.com
Two kinds of cereal, sunflower seeds, raisins, and chocolate chips are sweetened with honey and peanut butter and cut into bars in this easy no-bake recipe. Grab a bar for breakfast on the go or a quick and easy snack.
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These bars are a great lunch box treat. Use almonds or macadamia nuts as a variation.
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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.