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cooking.nytimes.com
A request from a reader for a quinoa and carrot kugel inspired this week of recipes I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
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Ring-shaped biscuits made throughout Southern Italy.
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Get Benne Crescent Cookies Recipe from Food Network
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Oats, Greek yogurt, almond milk, cinnamon, and peaches are refrigerated in a jar overnight to make a delicious overnight oatmeal everyone will love.
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Get Firecrackers Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A light, tangy mole.
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A classic Japanese inside-out vegetable maki recipe.
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Start your morning off with a kick by blending avocado, kale, lemon, ginger, and colorful vegetables together into a refreshing smoothie.
cooking.nytimes.com
There are many versions of this cooked carrot salad throughout the Middle East and North Africa This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser
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I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.