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A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days.
Ingredients: teff flour, water, vegetable oil
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Your favorite kid treat got an adult makeover just in time for 4th of July.
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You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.
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Visit a Japanese grocery store to gather the ingredients for this delicious clear broth. Kelp, bonito and sake impart a delicate flavor to the soup. Strain the liquid and serve with simple slices of spinach, citron and fish paste.
Ingredients: water, bonito, spinach, salt, soy sauce, sake, yuzu
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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A simple strawberry pudding with no dairy. And it only has three ingredients!
Ingredients: strawberries, water, tapioca
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Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Get Whole Roasted Turkey with Citrus Rosemary Salt Recipe from Food Network
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This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.