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Green tomatoes are simply unripe red tomatoes hence their lower sugar content and slightly sour taste.
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
cooking.nytimes.com
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children) Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce Serve with lots of steamed rice
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This recipe uses leftover rotisserie chicken to create an easy and delicious bacon lettuce wrap with avocado, onion, and tomato.
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A creamless puréed soup that makes an elegant fall meal.
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Fresh peach puree is shaken with vodka and white cranberry juice for a peach-inspired white cosmopolitan. Garnish with a cranberry and rosemary frond.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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An Asian-inspired riff on pumpkin seeds with a little heat from the wasabi.