Search Results (1,132 found)
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Learn to make the 3-2-1 dough, made with 3 parts flour, 2 parts fat, and 1 part water. Use Chowhound's dough for a buttery crust on any of your favorite pie recipes...
www.allrecipes.com
Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
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Mandarin oranges add subtle citrus flavor and texture while toasted pine nuts offer a bit of crunch in this fast and easy tropical version of couscous.
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A simple vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
www.foodnetwork.com
Get Chocolate Chip Cookies Straight Up or with Nuts Recipe from Food Network
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If the bitterness of broccoli rabe is not your thing, regular broccoli or broccolini would do nicely, too.
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Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
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Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.
www.simplyrecipes.com
Homemade English toffee! Top this crunchy, caramel toffee with dark chocolate and toasted nuts. It's so easy to make and keeps for weeks. Ships well, too!
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A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
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.