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cooking.nytimes.com
This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These whole wheat and amaranth English muffins get a tangy boost from a sourdough starter. Impress your brunch guests with a fresh batch.
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This is a great sandwich bread. Makes a great grilled cheese or Rueben sandwich! I like to form this bread in a round circle, and bake free form in the la cloche!
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A hearty quick bread with oatmeal, whole wheat flour and just a little honey.
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This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
www.simplyrecipes.com
Gluten-free, vegan, mock couscous made with steamed ground cauliflower, apples, nuts, and other mix-ins.
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Dates, almonds, and olives are cooked with pearl couscous creating a sweet and savory Mediterranean-inspired meal.
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Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
www.delish.com
Instead of heavy cream, this dish calls for low-fat yogurt, which is packed with protein and calcium.
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A sweet and savory sandwich features apple-smoked bacon, peanut butter, and honey on whole wheat for a different taste at lunchtime.
www.delish.com
Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.