Search Results (28,693 found)
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
Ingredients:
sweet potato, brussels sprouts, carrot, parsnip, turnip, olive oil, salt plus, black pepper, quinoa, scallions, sherry vinegar, ginger, soy sauce, sesame oil, cilantro
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This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.
This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.
Ingredients:
sweet potato, sesame oil, soy sauce, brown sugar, vegetable oil, carrot, yellow onion, salt plus, black pepper, shiitake mushrooms, garlic, baby spinach, scallion, sesame seeds
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This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.
This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.
Ingredients:
olive oil, yellow onions, broccoli, cauliflower, garlic, salt plus, black pepper, elbow macaroni, coconut milk, walnuts, flour, dijon mustard, paprika, cayenne pepper, yeast, soy milk
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Get Chicken, Artichoke and Cannellini Bean Spezzatino Recipe from Food Network
Get Chicken, Artichoke and Cannellini Bean Spezzatino Recipe from Food Network
Ingredients:
olive oil, carrots, celery, onion, cloves, salt plus, black pepper, chicken stock, basil leaves, tomato paste, thyme, bay leaf, chicken breasts, artichoke hearts, cannellini beans
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Get Beef and Noodles Recipe from Food Network
Get Beef and Noodles Recipe from Food Network
Ingredients:
beef bones, carrots, celery, yellow onion, beef bouillon, garlic, beef roast, beef stock, flour, salt, eggs, egg yolks, oil
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Get Perfectly Flaky Pie Crust Recipe from Food Network
Get Perfectly Flaky Pie Crust Recipe from Food Network
cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
Ingredients:
pumpkins, salt, butter, scallions, garlic, lacinato kale, lemon juice, bread crumbs, cheese, pine nuts, nutmeg, red pepper flakes, heavy cream, olive oil
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
www.allrecipes.com
This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
Ingredients:
brown sugar, water, raisins, butter, salt, whole wheat flour, baking soda, ginger, cinnamon, dates, mixed fruit, nuts
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
Ingredients:
salt, garlic, red bell pepper, green onions, shallots, parsley leaves, dill, cilantro leaves, lemon juice, buttermilk, mayonnaise, sour cream
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good