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cooking.nytimes.com
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Carrots are gently simmered in butter and dill seed.
Ingredients: carrots, water, butter, sugar, salt, dill seed
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Cracked wheat berries give nutty taste and texture to this honey wheat bread made with lard.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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Catfish in stewed tomatoes and oregano over rice.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
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Broccoli, cream of mushroom soup, and instant rice come together in this quick broccoli-rice bake.
www.delish.com
A sprinkle of coarse sanding sugar embellishes these sweet versions of the salty snack.
www.chowhound.com
An ultraspicy hot sauce recipe made with fresh carrots, habanero chiles, cider vinegar, and fresh lime juice.
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Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.
www.chowhound.com
Why pay extra for smoked fish when you can make it?