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You can use a variety of grains in this salad I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur The mixture makes a robust main-dish salad for summer.
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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Peaches a plenty!! Peach sorbet is so light & refreshing any time of the day! This is a wonderful way to end a summer dinner. The hardest part is setting...
Ingredients: sugar, water, peaches, juice
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A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.
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Ears of shucked corn get a sweet, salty soak for extra flavor before hitting the grill.
Ingredients: water, sugar, salt, corn, butter
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Get Whole30 Breakfast Twice-Baked Sweet Potatoes Recipe from Food Network
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Get Kale Slaw with Lime and Cotija Recipe from Food Network
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Plantains are baked with butter and stuffed with mozzarella cheese for a simple and delicious South American treat.
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Delicious borscht soup made with fresh red beets, beef shank, onions, carrots, potatoes, cabbage, dill, and sour cream.
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Shake up your dinner routine.
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Mashed cauliflower makes a delicious—and, yes, healthier—stand-in for potatoes.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 5 to 6 hours. Tell us what you think of it at The New York Times - Dining - Food.