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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A hearty and flavorful vegetarian dumpling recipe filled with mushrooms, spinach, and tofu.
www.chowhound.com
This salad recipe is a taste of summer in Nice, with hard-boiled eggs, tuna, potatoes, olives, and green beans.
www.simplyrecipes.com
Chicken Mulligatawny curry soup! So EASY to make and absolutely delicious, you will want to make over and over again.
cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill