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These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are...
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Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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Chickpea flour, pistachios, and cashews make a delicious Indian sweet, commonly gifted during celebrations like Diwali.
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These savory whole wheat cookies have bacon bits and Cheddar cheese and are sure to satisfy your sweet and salty cravings.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.
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Our nontraditional take on Chinese New Year Cake is a baked coconut cake that has a moist, almost bouncy texture similar to mochi.
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
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Inspired by a holiday sauerbraten feast, this meatball version is adapted for more convenient weeknight cooking.
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This lamb dish is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle.
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An entrée of roasted pork, carrots, and onions can be made in advance or right before the meal; it can also be served hot, cold, or at room temperature.