Search Results (12,170 found)
cooking.nytimes.com
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked In fact, I liked the leftovers even more than the freshly made dish I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's an impressive dish that's not-at-all difficult to make-Moroccan-inspired couscous stuffed into roast cornish hens.
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Slowly simmering the oxtails to make a rich broth delivers terrific flavor to this soup with bok choy, long beans, and eggplant.
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The tangy, bold taste of quickly cooked mustard greens pairs perfectly with nutty sesame oil and Japanese rice wine for a simple but savory side dish with an Asian inspiration.
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Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
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This traditional risotto flavored with porcini mushrooms, white wine, butter and Parmesan cheese is as classically Italian as you can get.
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This creamy and smooth soup with chicken, onion, celery, and Cheddar cheese offers a hint of spice from the buffalo sauce.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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Make your own gluten-free dough for pizza crusts or flatbreads using this straightforward, family-friendly recipe ready in 1 hour.
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This is a great family recipe. Lots of plump, seasoned shrimp with onions, celery, and green bell pepper.