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cooking.nytimes.com
This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
www.allrecipes.com
These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
www.simplyrecipes.com
Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
www.foodnetwork.com
Get Teriyaki Ginger Tuna Skewers Recipe from Food Network
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Get Soy Glazed Green Beans Recipe from Food Network
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This cabbage and dumpling soup has a savory German-inspired broth with apples and bacon bits.
cooking.nytimes.com
Getting supper on the table quickly makes you feel efficient Baking a batch of soft dinner rolls makes you feel cozily competent This may be an unfashionable virtue, but it is also a deeply satisfying one.
www.allrecipes.com
Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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A DIY version of the quinine-laced stuff.