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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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Get Beety Pickled Eggs Recipe from Food Network
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When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
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The grilled scallions are a game changer.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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Get Fall Rub Recipe from Food Network
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Olive oil replaces melted butter in this healthful, Mediterranean-inspired snack.
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"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water, and yogurt.