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Vegetables tossed in turmeric and wrapped up with red lentil hummus.
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Not only is this homemade flax seed milk recipe quick and easy, and it tastes fresher, creamier and has more body than store bought varieties.
Ingredients: flax seeds, water
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Get Teriyaki Sauce Recipe from Food Network
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
cooking.nytimes.com
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
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Stuffed green bell peppers filled with ground beef, rice, and mozzarella cheese are easy to prepare for a weeknight meal.
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, pomegranate juice
cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.