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cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
www.allrecipes.com
This tasty pasta salad includes a variety of colorful fresh winter fruits, crunch celery, and a honey-lime poppy seed dressing.
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A combination of ground brown rice, quinoa, millet, buckwheat, cornmeal, amaranth, sesame seed, and flax seed makes a satisfying gluten-free hot breakfast cereal.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
cooking.nytimes.com
Imagine the best grenadine you ever tasted, a grenadine that transforms a Shirley Temple or a Tequila Sunrise That is the difference between most store-bought grenadines and this one, made with 3 ingredients in 10 minutes
Ingredients: pomegranate juice, sugar, salt
www.simplyrecipes.com
New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
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Get Roasted Lamb with Pomegranate-Tamarind Sauce Recipe from Food Network
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network