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cooking.nytimes.com
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert
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Get Wild Teriyaki Wings Recipe from Food Network
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Acai powder, berries, and almond milk are blended and topped with mango, coconut, and almond butter in this colorful acai bowl recipe.
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These raisin heart pockets are a sweet treat to serve your loved ones on Valentine's Day.
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This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
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Get Oven Fried Chicken Recipe from Food Network
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Chicken salad all grown up looks gooood (and makes for amazing leftovers).
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Like if potatoes had a toga party!
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Get Eat-Your-Veggies Mediterranean Meatballs Recipe from Food Network
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This summer-friendly cake uses fresh peaches and plums for tart, sweet flavor--a perfect dessert to pair with a scoop of vanilla ice cream.