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When my children were young, we used variations of this recipe numerous times to make either pumpkin bread or pumpkin muffins which we entered in our annual Unionville...
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A vegetarian feta-stuffed falafel recipe.
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Impress your guests with fresh pappardelle, butternut squash, and thyme cream sauce. Guide includes a tutorial for making both pasta and sauce, including photos...
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Get Miso Soup Recipe from Food Network
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Get The Ugly Duckling Salad Recipe from Food Network
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Get Penne Pasta with Sausage and Cheesy Garlic Bread Recipe from Food Network
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Get Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes Recipe from Food Network
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This delicious autumn recipe is courtesy of Rick Bayless. The smoky, spicy flavors in this pork-and-pumpkin dish taste terrific on a chilly evening.
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Get Tandoori Meatballs with Cilantro Raita Recipe from Food Network
cooking.nytimes.com
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
cooking.nytimes.com
This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.