Search Results (46,914 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Soft tofu and canned tuna are paired with peppery watercress and crunchy bean sprouts in this Asian-inspired salad. Top with a fragrant dressing of soy sauce and garlic-infused sesame oil, and you've got an easy meal in no time.
Soft tofu and canned tuna are paired with peppery watercress and crunchy bean sprouts in this Asian-inspired salad. Top with a fragrant dressing of soy sauce and garlic-infused sesame oil, and you've got an easy meal in no time.
Ingredients:
bean sprouts, soft tofu, tuna, watercress, tomatoes, radish, onion, cloves, sesame oil, soy sauce
www.delish.com
Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
Ingredients:
ear corn, sherry vinegar, cherry tomatoes, tomato, serrano chile, cilantro, pumpernickel, avocado, pickled onions
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1/2 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes About 1/2 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning.
Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning.
www.delish.com
This refreshing salad mixes crunchy cucumber and radishes, red onion slivers, and chewy chickpeas in a tart cumin-spiked lemon dressing. Recipe by Marcia Kiesel
This refreshing salad mixes crunchy cucumber and radishes, red onion slivers, and chewy chickpeas in a tart cumin-spiked lemon dressing. Recipe by Marcia Kiesel
Ingredients:
olive oil, lemon juice, garlic, lemon, cumin, can chickpeas, cucumbers, red onion, parsley
www.delish.com
This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.
This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.
Ingredients:
chicken, butter, olive oil, leeks, chicken broth, balsamic vinegar, baby peas, tarragon, parsley
www.delish.com
A melted mozzarella center makes these risotto cakes special.
A melted mozzarella center makes these risotto cakes special.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.