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cooking.nytimes.com
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
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Dazzle your guests with this easy but impressive puff pastry appetizer made with brie cheese and caramelized onions.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Granny Smith apples, kale, and romaine lettuce are blended together into a clean green juice that will help start your day off right!
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This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar.
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Get Coconut, Cherry and Vanilla Bean Ice Pops Recipe from Food Network
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Ribbons of raspberry swirl through this smooth, custard-based ice cream.
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Quick, colorful and oh so tasty, this pasta salad gets its distinctive flavor from ready-made Asian-style salad dressing. Lightly blanched broccoli and snow peas along with red pepper and red onions add to the fun.
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Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
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Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.
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Crisp romaine, crumbled bacon, mandarin orange segments, toasted almonds, and a homemade vinaigrette make this green salad a standout.
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Let your bread machine do the work mixing these rolls made with honey, molasses, and chia seeds.