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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
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You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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Frozen corn and bell peppers meet with precooked brown rice and refried beans for a quick, tasty fajita version of the classic Buddha bowl.
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The Indian classic of spiced spinach made with tofu and yogurt.
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You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish cheeses.
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Making your own beer at home is a great hobby for the beer enthusiast. This recipe makes enough for a party, or just keep to you supplied with delicious pale ale of excellent quality.
Ingredients: water, malt, hops, yeast, sugar
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network
cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
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This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
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Get Succotash Salad Recipe from Food Network